Sparkling wine made using the traditional method, the base wine was produced with temperature control. Inoculated with selected yeasts specific for the production of sparkling wine, fermented in a cold room for 3 months. It aged for 12 months in the cellar before degorgement.
WINEMAKER’S TASTING NOTES
Colour: ruby red with violet hints;
Aroma: intense red fruits;
Body: fruity in the mouth, with very present tannins that give it spirit and personality, with a fine and persistent bubble.
Temperature: it should be served at a temperature of 8-10°C.
Suggestion: goes well with suckling pig, fish and meat grilled in the oven.