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GRAPE VARIETY: Verdeca and other native varieties
HARVEST
Harvest in the early morning, technological maturation dedicated to sparkling wine
VINIFICATION
After harvesting, the crushed stone is pressed at 10 °C and released in a pneumatic press. The must is further clarified by static decantation lasting 18 to 24 hours. The first alcoholic fermentation lasts 10-12 days, at a controlled temperature of 12°C. Shortly after the end of the stopping process, filtration is carried out to prepare the sparkling base for the second stopping. Shortly after the end of the stop, filtration is carried out which prepares the sparkling base for the second stop—drawing and taking foam.
Immersion on the seabed of bottles contained in stainless steel cages at a depth of 33 meters with 12 months of permanence.
Refreshment and degorgement with the same product.
TASTING NOTES
Bright straw yellow. The nose has clear floral perceptions with white petals. Spritz citrus and small notes of tropical fruit embellish thefinal touch. The mouthfeel is vibrant in freshness.
