Wine Makers: Damia Deas Appellation: DO Cava Grapes: 50% Macabeo and 35% Parellada and 15% Xarello Soil: Alluvial Elevation: 820 ft Vine Age: 20 years Vineyard practice: Single vineyard, sustainable farming Fermentation: Primary fermentation in small stainless-steel tanks for 30 days. Secondary fermentation in the bottle, following the traditional Cava method. Aging: 12-15 months in bottle pH: 3.21 RS: 11.8 grams per liter Alc: 11.5 %
 
With the Pyrenees mountains in the north, the Bardenas Reales desert in the south, and the Bay of Biscayne (San Sebastian) one hour away, an interesting confluence of 3 climates is created; Atlantic, Continental and Mediterranean traveling north to south. This combined with a range of soils, altitude, sunshine and rainfall all packed into an area of 120 miles north to south and 60 miles east to west, allows for this small region to produce a variety of wine styles all from many different varieties. Very few wine regions can offer this level of quality in white, rose and dessert, under one viticultural area