Pale and bright pink color, abundant small bubbles that give a persistent foam crown. The presence of red fruits such as cherry and hints of raspberry stand out, while floral notes add to the aromatic description. In the mouth it is fresh, with balanced acidity, sweet sensation, and Fruity. Ideal to accompany appetizers, white meats and seafood.

BASE WINE
Selection of the grapes, destemming of the clusters, maceration of the juice with the skins for a short period. Juice separation by pneumatic pressing. Cooling of the must to 4º C, decantation of lees, racking and subsequent addition of selected yeasts. Alcoholic fermentation in stainless steel tanks, temperature controlled between 14-16º C for 20 days.

SECOND FERMENTATION
Addition of selected yeast to the base wine. Fermentation in autoclave-type stainless steel tanks for 40 days. Maturation on the lees for 30 days to strike a good balance between fresh fruit and complexity.