Traditional method: “MÉTHODE CHAMPENOISE”, fermentation in bottle.
The varieties are collected separately. The process of the winery begins with the destemming of the grapes and then cooled to 8ºC to minimize oxidation. The berries are then passed to the presses where the flower must is bled by natural draining, which is 55-60%. It is decanted into tanks and cooled to 6ºC, leaving it to rest for 24 hours. The clean must passes to the fermentation tanks which is carried out at 14-15ºC for three weeks.
After the finishing, filtration and stabilization treatments, the blend is made with different percentages, usually looking for a balance of grade and acidity each year. At the time of bottling we cause the second natural fermentation with the addition of yeast with certification that it does not come from genetically modified organism O.G.M., organic white cane sugar and natural soils. Fermentation lasts about three months at a temperature of 10-12ºC and then continues in rhyme for four years.
Alcohol content: 11.5%, PH: 3.17
Total acidity: 4.05 g / l
Sight: fine, energetic and persistent bubble.
Nose: fresh aroma with notes of tropical fruit, wild, very complex and clean nose.
Palate: presence of carbonic, soft, clean mouth and balanced acidity.
Consumption temperature of 6-8ºC.
It is advisable to accompany fish, seafood, white meats, with not excessively sweet dessert salad, cakes, Catalan cream.