70% Xarel.lo with 15% Parellada and 15% Xarel.lo from estate-owned, biodynamically-farmed vineyards in the Anoia River valley. Primary fermentation in stainless steel and secondary in bottle (zero dosage) followed by a minimum of 72 months lees aging. This is certainly among the finest sparkling wines produced in Spain and could stand toe-to-toe with the great references of Champagne.