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Grape Varieties: 60% Cerceal, 40% Malvasia Fina.
Terroir: Vineyards located at an altitude of 700m on a gentle southeast-facing slope. Soils derived from metamorphic schist series with quartz outcrops. Sandy-loam texture with some stoniness.
Tasting Notes: Color: Lemon yellow. Aroma: On the nose it reveals delicate notes of peach and apricot supported by a citrusy freshness and a smooth brioche note. Palate: Very fresh and crisp, smooth mousse, fruity and elegant, leaving a delicate peach flavor in the mouth.
Winemaking: The grapes, harvested in 20 kg boxes, were gently crushed, without destemming, in a pneumatic press, and the must was immediately pumped into stainless steel fermentation tanks, where the base wine fermentation took place. The wine was subsequently bottled and placed in a cool cellar for the second fermentation according to the classic method, and after aging in the bottle, the "dégorgement à la glace" (disgorgement with frost) was performed.
Fermentation: In stainless steel tanks with cooling jackets at a temperature of 15ºC to 17ºC.
Ageing: In stainless steel tanks for approximately 18 months and in bottles on lees for more than 24 months.
Gastronomy: Very versatile due to its balanced proportions and crisp acidity, making it suitable for all types of consumption. Serve between 8 and 10ºC.
Winemaker: The Producer
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