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Light yellow color. Creamy, yellow lemon and white flowers notes. Very fine bubbles, crisp yet fruity with a slightly creamy aftertaste.
Santa Maria de Vallformosa, a roman era style chapel that presides and gives the name to the valley that displays our landscape and the roots of our identity. It is the origin of our passion and the encounter with the bounties that we receive each harvest, transforming our history into cava. Vallformosa Cavas are born in our own states, from where we have nurtured and learned to value its rewards, with the confidence to offer a singular and exclusive product.
Manual and mechanical. Macabeo: 1st week of September. Xarel·lo: 2nd and 3rd weeks of September. Parellada: 1st week of October.
1st fermentation in stainless steel tanks at a controlled temperature of 14-16°C. 2nd fermentation in bottle by the Traditional Method.
Aged an average of 12 months on lees.