The harvest is hand picked in September/October. Wines destined for Cava will form part of the tirage mixture consisting of selected yeasts and sugar which, once in the bottle will generate a second fermentation in strict accordance with the Traditional Method. The first fermentation is very slow and at low temperature in order to assist the formation of secondary aromas. It is only after a lengthy ageing period that the disgorgement of Paul Cheneau will take place releasing its aromas and bouquet to full satisfaction. Bottle aged for 12-15 months.
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