Varieties – Chardonnay, Macabeo, Xarel.lo and Perelada for the White, are mixed in the appropriate proportions to maintain the quality line and ensure the consumer a product of the highest quality and 100% Pinot Noir for the Rosè, both made by the method traditional champanoise.
Elaboration and Aging – We make an extreme selection of the grapes. Gently pressed to obtain the flower must. The first fermentation takes place in stainless steel tanks at a controlled temperature between 15º-18ºC for about 10 days. We have an underground cellar that maintains the ideal temperature and conditions for the second fermentation and aging process in the bottle. The second fermentation process takes place below 13º C, very slowly, in approximately three months and remains for a minimum of 3 years of aging in contact with its lees, seeking the optimum level of fragrance and obtaining a fine and integrated bubble.
Analysis – Alcoholic degree 12% Vol. White, 13% Vol. Rosè
Sugar 12 gr / l (customer can choose)
Content – 75cl.
Serving temperature – From 5º to 8ºC