Where do we start in MESTRES'? Old vineyards, manual harvesting, traditional varieties: Macabeu, Xarel·lo, Parellada,

Long life preparation

Pionneering with our own style... Aging in oak barrel with lees, oxygenation of base-wines, very special cupages...

Second fermentation with natural cork tape

Cork tape during the long aging in bottle, under the "cava". The minimum aging period is 9 months in Spain... but over 20-24 months in Mestres'. And very large agings... up to 120 months.

Disgorging by hand

All the bottles are disgorged by hand, one by one. This is the heritage of a "unique" and very personal elaboration process.


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