Sparkling Wine

Elaborated by Traditional Method - Fermented in the Bottle.

The base wine was selected through a blend of Chardonnay and a small percentage of Sauvignon Blanc. In May, this wine was bottled with selected yeast and fermented through the traditional method in the bottle, resting at least 7 months over the yeast lees.

After the resting period, we follow a procedure called “remuage”, in which we rotate each bottle an eighth of a turn daily by hand, while the bottle remains inverted at a 45-degree angle.

This process ensures that the yeast lees of the second fermentation settle to the top (neck of the bottle).

In November we follow the last procedure called “ degorgement”to remove sediment. Each variety offers different characteristics: the Chardonnay, its aroma and its body and the Sauvignon Blanc its fruit and complexity.

The aroma is a balance between fruit and yeast because it is a Sparkling Wine of the year and the contact with the yeast lees was 7 months.

In the mouth it has a elegant acidity and structure expected from a maritime climate and repeats the balance between fruit and yeast with a long and pleasant ending.

In appearance it is pearly hued, elegantly delicate and persistent