Yellow straw, foam with fine bubble and persistent lace.
Tropical fruits, buttered and sparkling.
Fruity, full-bodies, smooth and sparkling.
Selection of the grapes. Extraction of the must (pulp) from the 1st pressing. Decantation (24 hours at 14ºC). Controlled fermentation between 18-20ºC until complete sugar fractioning. Primary filtration. Storage. Cold stabilization by contact method. Soil filtration. Liqueur extraction. Rottling. Bottle fermentation for at least 12 months. Rémuage. Dégorgement. Liqueur expedition. Corking and wire capping. Labelling. Storage.
Alcoholic Content: 13% vol.
Can remain bottled for two years. It contains sulphites.
Ideal as an aperitif and goes well with seafood, roasted or grilled fish and white meats and it should be served at a chilled temperature of 6ºC to 8ºC.