This is a very particular elaboration, where we start with muscat musts of small grain and Sauvignon Blanc, originating in Penedès. They have been fermented together in a stainless steel vat, with controlled temperature, to conserve all their floral aromas.
Towards the end of fermentation, when there are few sugars left, we separate and bottled a part of the must, which ends the fermentation inside the bottle, obtaining a natural sparkling wine, with the Ancestral method.
A sparkling wine that has not been clarified or stabilized, with a dose of sulfurous really low, minimum aging in bottle to keep the aroma of flowers and fruit to the maximum, and removed and cut throat in hot and by hand.
Created for about 6 months in rhymes in our cellar, in addition to 13 meters underground, where we have constant temperature at 16ºC throughout the year.
Manually rinsed in desks. Deguelle manual, bottle by bottle. Addition of expedition liqueur. Brut.
Appearance: Pale yellow with greenish reflections. Carbon dioxide forms a crown and fine rosaries.
At nose: Clean, reminds of flowers, white fruit. Powerful.
Palate: Acidity moderate and well integrated, which provides freshness. Slightly sweet. With a very fine and creamy carbon.
|Location||Sant Sadurní d'Anoia|
|Grape varieties||Muscat, Sauvignon Blanc|