Description

Production Technique: After the soft pressing of the grapes, harvested by hand in crates, the rest remains in contact with the skins for 24 hours at 5 ° c, favoring the dissolution of the varietal aromas. The fermentation in an autoclave generates the development of carbon dioxide which remains incorporated in the mass, producing the typical perlage in the foaming phase, which lasts about 60-85 days. During this period secondary aromas develop due to the use of yeasts. Following this, tartaric stabilization is carried out, cooling it at a low temperature and proceeding with isobaric bottling. Fermentation: in stainless steel tanks (autoclaves).
Bottling: without using pumps, to fall.
Tasting notes: 
Color: pink discharge, abundant and evanescent froth, perlage and fine and persistent grain; Bouquet: Finely fruity, delicate bouquet; Taste: Netto, soft, reminiscent of cherry. Pairings Excellent as an aperitif,