Base wine made in our winemaking cellar with a stringent selection of grapes from our vineyards, aged on its own lees in deposit for 14 months before the second fermentation, made following the ‘traditional method’ i.e. bottle aged for 12 months and decanted and aged on riddling racks with manual turning.
FERMENTATION: Traditional Method.
AGEING: A total of 26 months of ageing. First (after alcoholic fermentation), base wine aged for 14 months on its own lees in deposit. Second fermentation in the bottle for 12 months at 16ºC.
COLOUR: Straw yellow with clean and bright greenish tones. Fresh, bright fruit aromas with touches of brioche and bakery products.
NOSE: Fresh notes of white stone fruit and pear, mixed with subtle saline touches and fresh bakery.
PALATE: Fresh fore-palate with a fine and persistent bubble, very well integrated. Good volume on the palate, complex and structured.
Bucher’s Inertys and the Oresteo system, to produce high quality wines.
The entire winemaking process is designed to prevent oxidation of the must/wine as soon as it enters the winery, thus preserving its full aromatic potential.
Thanks to the carbonic recovery system (Oresteo system), we grow the wine on its own lees for 18 months using the carbon it has generated during the alcoholic fermentation phase. Then, its second fermentation takes place in the bottle for 12 months before disgorgement.