AGEING The second fermentation takes place in an underground cellar, followed by a period of ageing in contact with the lees. The wine spends at least 11 months in the winery; enough time to acquire a correct balance of fruit (from the grapes), richness (from the lees) and a perfect integration of the bubbles (from cellaring).
 
TASTING NOTES Pale straw colour revived by fine bubbles. Bouquet of brioches with a hint of apples and white flowers. Dry and balanced in the mouth with good length intensified by its fine bubbles.
 
SERVING SUGGESTIONS A refreshing aperitif. Marries well with all types of international cuisine such as fish and seafood, rice, pasta, white meats, spicy dishes and cheese.
 
Serve at 6ºC.