Vegalfaro Cava Gran Reserva is a blend of grapes from the Macabeo vineyards adjacent to the winery and the old Chardonnay grown on our Los Balagueses estate, fermented in new, untoasted barrels. Located 70 kilometers from the Mediterranean, it is an ideal location for vines due to the diversity of its soils and orientations, as well as its elevation of up to 900 meters above sea level.

Located at an altitude of 680 meters in the Vega del Río Magro, its clayey soils feature sandstone, gravel, and pebbles. The Chardonnay and Macabeo are planted on trellises right next to the winery.

The grape varieties are vinified separately, depending on the optimal ripeness for cava production. They are then destemmed and pressed directly, obtaining the free-run juice. Once clarified by cold pressing, the wine is fermented in stainless steel tanks at temperatures between 14º and 16º for approximately 25 days. Once the two wines are blended, the base wine is obtained for the tirage and subsequent bottle aging, achieving Gran Reserva status for a minimum of 36 months, when disgorging begins without the addition of sugar, allowing it to be designated Brut Nature.