Montsarra is created in a medieval Catalan farmhouse in the town of Torroelles de Foix, a well-known vineyard in Alt Penedès. Macabeo makes up 60 to 70 percent of the blend; Xarello, which comprises 15 to 20 percent, adds substance and structure; and Parellada, at 15 to 20 percent, supplies the deep aroma. Once blended, the cava receives a second fermentation in the cellars, where the temperature is constant and the wine is protected against light and vibration. Montsarra Cava is typically cellared for a minimum of 1 1/2 to 2 years.