Storage temperature: Above 18ºC, 70% humidity, indirect light, stable temperature without sudden changes, horizontally.

Drinking temperature: Between 6º and 8º C.

How to serve it: In a glass with a tall body and a wide tulip shape with a not very narrow mouth.

Pairings: Recommended for snacks, piscolabis, rice, fish, etc.

Balma Brut 2011

• Catalonia Wine Guide 2014: 9.55 points
• Catalonia Wine Guide 2015: 9.16 points
• Peñín Guide 2015: 86 points

Balma Brut 2012

• Bronze medal at the Decanter World Wine Awards 2015

Balma Brut 2013

• Catalonia Wine Guide 2016: 9.51 points
• Peñín Guide 2016: 87 points

Balma Brut 2014

• Catalonia Wine Guide 2018: 9.21 points
• James Suckling 2018: 86 points

Balma Brut 2015

• Peñín Guide 2020: 89 points

Technical data

• Blend: 50% Xarel·lo, 40% Macabeo, 10% Parellada
• Harvest date: 13/09/16, Fermentation 15 days, Temp. Fermentation 15ºC.

Second fermentation

• Date released: February 2017
• Fermentation duration: 45 days
• Temperature: 14-15º C
• Aging time on lees: From 24 months

Analytical data

• Alcohol: 12.00 % vol.
• Total sulphur: 55 mg/L
• Total acidity: 5.0 g/L exp. in tartaric acid.
• Total sugars: 7.0 g/L

Disgorging date

• See tag

Expedition liquor

• Without additions