Brut
Grapes: Xarel·lo, Macabeo, Parellada
Residual Sugar: between 10 to 12 g/l
Aeging: Mín. 12 months
Rosé
Grapes: Trepat
Residual Sugar: between 10 to 12 g/l
Aeging: Mín. 12 months
Fanatic
Grapes: Xarel·lo, Macabeo, Parellada
Residual Sugar: between 10 to 12 g/l
Aeging: Mín. 12 months
Grapes: Trepat
Residual Sugar: between 10 to 12 g/l
Aeging: Mín. 12 months