The grape varieties used to create the base wine are Xarel.lo and Parellada. They are picked in mid September and early October respectively. The grapes come from meticulously selected vines in the family estate vineyard at Sant Quintí de Mediona, where the chalky soils are perfect for growing these traditional varieties. Picking is done by hand at their optimum point of maturity and brought to the winery to be pressed in the winery’s original press (an original, classic, Champagne press dating from the year 1900) with a yield of barely 50% to give us the highest possible quality must. The entire process is carried out by gravity, there are no pumps, filters or pipes as this is the only way we can assimilate the original conditions. Once the first juice has been obtained, we start a series of mini fermentations, separating the grape juices by variety, in 4.000 litre capacity tanks, to have total control of wines from the different parts of the vineyard, so that we can subsequently create the ideal blend. The wine is aged in the winery for nine years. The secondary fermentation is done in bottles sealed with natural corks. Once ageing is complete, the bottles are placed in “pupitres” and then expertly riddled by hand to bring the sediment down to the neck of the bottle. Finally disgorgement is done by hand using the traditional method of “dégorgement à la volée”, literally meaning quickly and precisely in the original French. Just as it used to be done.