Winemaking

This sparkling wine was produced by traditional methods. The base was a wine made with temperature control. Inoculated with selected yeast for the achievement of sparkling wine, it fermented in a cold chamber for 3 months. Then, it stayed inside the bottles during at least 12 months, until the degorgement, which only takes place when necessary.

Tasting

With a citrus color, it has a fine and persistent bubble. Produced by the traditional method, it has a fruity aroma with notes of citrus and nuts. It is smooth in the mouth with a very good acidity.