Manual harvest with transportation to the winery in 200 kg crates in a refrigerated truck. After destemming and a light pressing, the must undergoes the first fermentation in wooden vats, where they remain until the end of April with their lees. Once the tirage liquor (yeast and sugar) is added, it is bottled, and the second fermentation takes place very slowly for 3-4 months at a controlled temperature of 10-11ºC. This slow fermentation allows for the preservation of the bubbles' integrity. The wine is kept on lees for a minimum of 24 months, which imparts aromatic complexity, bakery aromas, and smoothness on the palate. Before re-corking the bottles, disgorging is done, where the dosage is added.
This sparkling wine shows a very bright straw-yellow color with fine bubbles. On the nose, it is subtle and complex, with primary aromas such as grapefruit, lemon, and green apple. From the 24 months of aging on lees, we find bakery, biscuit, and nutty aromas. On the palate, it is fresh and very well-balanced between fruit and acidity. The finish is long, with creamy notes.