"The 2018 Brut Imperial, from a cooler and wetter year, was produced with 56% Xarel.lo, 30% Macabeo, 10% Parellada and 4% Chardonnay from purchased biodynamic grapes that matured in bottle for 64 months. It was adjusted to six grams of sugar (lower). It was a cooler year with more rain (some mildew) and fresher and younger wines. It has a fine-boned palate, with some residual sugar. The first vintage of Imperial certified by Demeter was 2016. 600,000 bottles produced."