Cava made from organic grapes in a singular bottle to emphasize the differential feature represented by an international blend , giving it structure, aroma and stronger flavors. During the harvest, which is carried out manually, the best grapes for the making of cava are selected . The extraction of the first pressing must is conducted through very light pressure , to avoid the transfer of the color from the Pinot Noir grape. The fermentation is carried out in a controlled temperature of 15?C, each variety in separate vats. Made through the traditional method, this cava has been aged on its lees for a minimum of 30 months and is released on the market just after being disgorged.