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