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: greenish yellow, crystalline, with fine and persistent bubbles; Bouquet: intense, fruity and floral, hints of bread crust and white currant Taste: soft and fresh to the taste with a pleasant final sensation of ripe pear Pairings: Perfect with shellfish, raw and very spicy fish soups