Golden yellow color with bright reflections. Persistent and delicate bubbles that form a fine rosary. Very complex aromas where the notes of toast and yeast stand out, as a result of their maturation, we can also find honey, coconut and almonds. Smooth and creamy on the palate, with good and balanced acidity, elegant and persistent. Complex, fresh and fruity. Ideal as an aperitif and in combination with seafood, ceviches, carpaccios and fish dishes.

BASE WINE
We obtain the juice by pneumatic pressing. We cool the must at 4 °C, and settle lees, racking and addition of selected yeasts. Alcoholic fermentation for 20 days in stainless steel tanks, temperature control between 14-16 °C.

SECOND FERMENTATION
We blend the base wines and put them in the bottle. After the second fermentation in bottle, we leave them aging on lees for at least 18 months at a temperature between 10-12 °C. During this stage the aromas and the final complexity are achieved.

DISGORGING
Placement of the bottles turned with the neck downwards in desks, daily manual removal for 1 month, expulsion of lees (disgorging), addition of the expedition liquor and final capping (placement of the cork and muzzle).