We plan the optimum moment for harvesting each variety. After destemming and pressing the grapes, we obtain the must. We add selected yeast and the must ferments at a temperature of between 15 ºC and 17 ºC. Once the fermentation process is complete and the wines are stabilised, blending takes place and the resulting wine is bottled together with the liqueur de tirage (a mixture of sugar and yeast). The bottles are stored in underground cellars (at a constant temperature of 17 ºC), where a second fermentation occurs followed by a period of ageing in contact with yeast lees. In all, the wine spends at least 12 months on the lees, after which riddling takes place (rotating the bottles to facilitate agglutination and subsequent elimination of sediment) and disgorging, when the deposits from the second fermentation are extracted and the expedition liqueur is added, a process that determines its brut dosage. Finally, the definitive cork is inserted into the bottle.
Awards
others
2010
92 points
Guía Repsol
2010
Gold Medal
Concours Mondial de Bruxelles
2012
Gold Medal
Concours Mondial de Bruxelles
2012
Silver Medal
Berliner Wein Trophy
2011
Silver Medal
Concours Mondial de Bruxelles
2011
Silver Medal
Effervescents du Monde
2008
Silver Medal
International Wine & Spirit Competition
2009
Silver Medal
International Wine & Spirit Competition
2012
Silver Medal
International Wine & Spirit Competition
2008
Silver Medal
Mundus Vini
2009
Silver Medal
Mundus Vini
2010
Silver Medal
Mundus Vini
2011
Silver Medal
Vinos cuidadosos con el Medio Ambiente
