TECHNICAL NOTES

Alcohol: 12.5 º GL
PH: 3.20
Total acidity: 6.50 g/l
Sugar: 8 g/l

WINEMAKING PROCESS
The base wine has been made from an 80 % Pinot Noir and 20 % Chardonnay. The getting of bubbles is managed through the Traditional Methode.

It is cellared over lees during 12 months under controlled temperature at 14ºC. Cellared after disgorgement during 3 months.

TASTING NOTES
Sight: Salmon color with coppery highlights. Brilliant. Plentiful fine bubbles. White and persistent foam crown. 
Aromas: charming aromas of tropical fruits, reminiscences of yeast aromas, dry fruits, slight notes of toasted bread and delicate white flowers.
Taste: fresh and persistent in the mouth, constant and uniform bubbles, creamy with slight notes of sugar. Long after taste of red fruits. Balanced and plenty.

TIME FOR CELLARING Between 2 and 4 years.
SERVING TEMPERATURE 6º C – 8º C