Must extraction with pneumatic press. After 48 hours, removal of the lees and addition of enzymes. Filtration. Single fermentation in pressure-resistant tanks with selected yeasts at 14°C/15°C for 15 days until reaching 6 atmospheres pressure. Fermentation is then stopped by cooling (-3°C) leaving the natural sugar in 65 g/l. Bottling and 3 months storage before release. As the product is under carbon dioxide protection since the moment of its birth, the natural flavors of the grape are preserved.
Delightfully fresh and fragrant, this unique bubbly wine is the ideal pairing for creamy blue cheese, lemon pie and cheesecake. Perfect on its own as a summer patio drink.