Organic Cava  

Organic Cava

Sustainable farming

Respecting the environment to get the most back from it. Aged in stacks for 20 months.


The vines grow on granitic lands near the sea, which retain little water. These characteristics give the wine a strongly Mediterranean flavour.


The 2012 vintage was characterised by a winter with very mild temperatures and little rainfall. In fact, it did not rain from November until just before bud-break. Despite the mild winter, bud-break was a few days late because the early spring was a little cooler than usual, while the rains ensured plant growth was adequate. After the middle of spring, temperatures rose and the rainfall dropped sharply. However, there was light rainfall amounting to 25-35 litres in May, June, July and August, which, together with relatively low humidity, ensured the grapes ripened correctly and were healthy. As for dates, both veraison and ripening were at normal times.


Pale yellow colour. An elegant aroma of great complexity with distinct notes of white fruit such as pear, fresh apple and vine peach from the base wine, on a base of pastry notes. On the palate, the bubbles blend with the pastry notes, giving a long and fruity finish.


Separate wine-making processes for each variety. Gentle pressing and static filtration for 24 hours. Fermentation at 16ºC for 16 -18 days. Transfer and standing in tank until bottling. Ageing with lees for around 20 months. 


Alcohol: 11.80% vol.

Residual sugar: 7.0 g/l

Acidity: 3.85 g/l

pH: 3.03