Fermentation in stainless steel tanks at 16° C for 16 days. Ageing over lees during three months with daily battonage. Fermentation in the bottle following the traditional method. Bottle Ageing: 30 months.
Subtle rose colour with a salmon rim and tiny bubbles that burst into delicate, yet complex notes of dried and jammy fruits. On the palate, energetic and creamy with well integrated bubbles, reminiscent of ripe and jammy fruits, finishing with a great structure.