The carefully selected Macabeo grapes are picked at the beginning of September. Following a cold maceration of the grapes in pneumatic presses, the must is fermented in stainless steel tanks at 14ºC. In January, a process called tiraje takes place. A combination of yeasts, sugar and wine is added so that the second fermentation can begin. The second fermentation occurs in the bottle. Los Monteros Brut Cava is aged for 11 months. Tasting Notes: Citrus fruit flavors, pear and green apple combine with a creamy sensation for a balanced mouthfeel. The finish is light and refreshing with nice acidity.