Complex aromas of fruit such as green apple, buttery touches, and interesting mineral notes that enhance its finesse.
A refreshing yet powerful sparkling wine, remarkable balance and vibrant acidity. Elegant body and structure brought forward by the Pinot Noir, and a lingering, persistent aftertaste with toast and almond touches.
The grapes are hand-picked into 10-kg boxes during the first two weeks of February and
the best grapes are hand selected before the vinification process begins. Direct pressing is
followed by decantation for 48 hours and fermentation with selected yeasts at 10o Celsius
(50o Fahrenheit). The wine is bottle-fermented for 30 days, and then it is left with the yeast
for two years to enhance its structure and complexity. The wine is clarified with bentonite
and cold-stabilized before bottling. The dosage is added as a finishing touch when the
wine is disgorged, thereby defining its Brut character.
Very bright, with subtle golden hues and small, very elegant bubbles in the glass.
Oysters, fresh seashells, soft flavour fish and