made of the typical varieties: Xarel·lo, Macabeo, Parellada, Chardonnay and a small percentage of Subirat Parent, a local grape variety from the region of Penedès. Each grape variety is obtained from a different vineyard, but all of them are grown in the same kind of clayey soils. They also go through an elaboration process separately and only after the fermentation, the final blend is made. After that, Valldosera Brut Nature
undergoes a second fermentation in the bottle with a minimum ageing of two years. The vintage 2009 was especially remarkable thanks to a wet and warm summer with some rainfalls at the end of August.