General Information
Traditional method. Once the cuvée has been obtained from a white perfumed variety such as Macabeo, it is aged in the bottle for 10 months. During this time the bottles are kept horizontal, called ‘ageing in stacks’, at a constant temperature of 15ºC, in order to carry out a second fermentation gathering the lees along the length of the bottle.
Straw yellow colour, with elegant and persistent bubbles. Clean and fruity aroma with prominent citrus character and an undertone of floral notes. It offers a magnificent presence on the palate, dry but at the same time fruity, and a lingering aftertaste with very well balanced carbonic gas.
MEDALS / AWARDS
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