Pedro Freixas Cointreau brings his French heritage and Champagne experience to bear while Nuria Alsina comes with her winemaking experience to produce a traditional Cava made using artisanal methods. 15 hectares are planted with the region's native varieties of Macabeo, Xarel·lo and Parellada and no Chardonnay is used. Made exclusively with free-run juice, obtained from the first pressings, which provides all the characteristics you might expect from a quality Cava, made in the traditional way, to bring out the wine's personality, body and structure.