Soft golden yellow color with bright hues. Persistent, delicate and fine bubbles. Aromas of honey, almonds, toast and fruit. Soft on the palate, good acidity, elegance and persistence of fruity notes. Good freshness and complexity. Ideal as an aperitif, 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).