The top 5% of the fruit from the vineyards is carefully selected for this cuvee. Only native yeasts are used in the fermentation. Covides pioneered the isolation and use of native yeast in Cava and continues to lead research in this field (the University of Barcelona rotates researchers in the winery year long). Aging takes place for at least 18 months in the subterranean cellars under the winery at a controlled temperature of 57 F. Only a small dosage is used and the bottles are disgorged on order for shipment.,,Vinification is done by Methode Traditionelle Champenoise and the wine spends 18 months on its lees.,,Pale gold in color, the wine has a bouquet that is fresh and clean, with notes of butterscotch, apple, white raisins, brioche. The flavors are crisp and pleasant, with good acidity-fruit balance and small, continuous bubbles.,,Producer information,,Over the course of their lives few people have the privilege of witnessing their dreams become reality. Just wanting something is never enough. You need great passion, enthusiasm, experience and knowledge to make it happen. Vicente Garcia and his wife Ana Suria possess all of these qualities. With great determination Vicente and Ana have converted an ancient 200 year old estate into a modern bodega where tradition, experience and the latest technological advances all converge in the production of their wines. The winery is located in Requena, a place that gathers ideal conditions: altitude, low rain rate, contrast of temperature between day and night.