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 selected yeast, sugar and natural earths. Fermentation lasts about three months at a temperature of 10-12ºC and then continues in rhyme for three years.
Alcohol content: 11.5%
Total acidity: 4.2 g/l
Sight: pale yellow, detachment of small bubbles.
Nose: fresh aroma with notes of apple fruit, citrus fruit.
Palate: dry and soft, perfect foam without excess carbon and balanced acidity.
Consumption temperature of 6-8ºC. It is advisable for any aperitif, meal from start to finish, grilled, stews, with not overly sweet fruit salad, cakes, Catalan cream.