Cava is bright yellow-gold with a subtle bubble game. In aroma the notes of pear and green apple are dominated. The fresh taste has a creamy texture with a slight hint of crops.

It is recommended to pair the wine with fish dishes, scallops and poultry.

After the harvest the grapes are freezed to preserve the flavor of the grapes and prevent oxidation. The first fermentation lasts 30 days at 15°C, followed by a secondary fermentation in the bottle․

Secondary fermentation in bottles for at least 15 months.

The estate lies at 250 meters above sea level, shielded by the Montserrat Mountains to the north and the Littoral range to the south.

Vilarnau a contraction of Latin - Vila Arnau (the country house of the Arnau family). The Vilarnau family created the first cava under the name Vilarnau in 1949, and since then the Vilarnau estate has been associated with excellent quality cavas - produced with attention to detail. In 1982 Vilarnau became part of the Gonzalez Byass family.