Sparkling wine made using the traditional method, where the base wine was produced with temperature control. It was inoculated with specifically selected yeasts for sparkling wine production and fermented in a cool room for 3 months. It aged for 12 months in the cellar before disgorgement.
WINEMAKER’S TASTING NOTES
Color: Ruby red with violet tones.
Aroma: Intense red fruit notes.
Body: Fruity on the palate, with very present tannins that provide it with strength and personality, accompanied by a fine and persistent effervescence.
Suggestion: Pairs well with roasted suckling pig, baked fish, and grilled meat.