With this cave we are trying to achieve a balance between the three kinds of aroma that tend to be present in caves.

Firstly, the primary aromas that come from the fruit (the grapes) and provide the fruity and floral notes.

Then there are the secondary aromas that come from the second fermentation inside the bottle and bring to mind the smells of bread and pastries baking.

Lastly are the tertiary aromas that develop as the cave ages and are reminiscent of toast, nuts and honey...

Guía Peñín 2016 - 90 points