Berry fruits, buttered and sparkling.
Fruity, buttered and sparkling.
Grape selection. Drop must of the grapes. Decantation (24 hours at 14ºC). Controlled fermentation between 16-18ºC. Making of the lot. Primary filtration. Storage. Cold stabilization by contact method. Soil filtration. Final filtration through membranes. Liqueur extraction. Botling. Bottle fermentation. Rémuage. Dégoggement. Liqueur expedition. Corking. Labelling. Storage.
Alcoholic Content: 12% vol.
can remain bottled for two years. It contains sulphites.
Recommended dishes: as aperitif and to follow baked of fish. Recommended drinking temperature: 12ºC Remarks: Chilled in a cooler. Storage: Cool place, with a constant temperature, under the cover of the light