From grape to glass it takes two years to make a bottle of the Brut Reserva. The predominance of the Macabeo grape creates the balanced acidity and fruity characteristics responsible for its finesse and elegance. The grapes used to produce Brut Reserva come from a great diversity of vineyards in the region. We use the individuality of each area to create a balanced and complex Cava. The grapes are whole cluster pressed to retain their fruit and prevent oxidation. The grape juice is allowed to settle for 24 hours which achieves a fruitier and more elegant wine. The first and second fermentations are carried out using our own selected yeast strains. These yeasts give structure, softness on the palate and more complex aromas.