pixel
We begin by planning the optimum harvest time for each variety. In the case of Chardonnay, we destem and press, and after cleansing, the must ferments at an average temperature of between 15 ºC and 17 ºC. For Pinot Noir, after destemming, the must is left in contact with the skins for 3 or 4 hours. The pink-coloured must is then filtered and begins to ferment at a controlled temperature, after the introduction of selected yeast. Once the fermentation is complete and the wines have been clarified, they are blended and the resulting wine is bottled with the liqueur de tirage (a mixture of sugar and yeast). The bottles are stored in subterranean cellars (at a constant temperature of 17 ºC), where they undergo a second fermentation followed by a period of ageing in contact with the yeast lees. In all, the wine spends at least 12 months in cellar. Subsequently, riddling and disgorging take place, in which the sediment from the second fermentation is extracted and the “licor de expedición” is added that will determine its brut dosage. Finally, the definitive cork is inserted into the bottle.

Awards

others
2017
93 points
Ultimate Wine Challenge (USA)
2016
Gold Medal
Tasting.com (Jerald O'Kennard)
2013
Silver Medal
Berliner Wein Trophy
2009
Silver Medal
Concours Mondial de Bruxelles
2012
Silver Medal
Concours Mondial de Bruxelles
2011
Silver Medal
International Wine & Spirit Competition
2013
Silver Medal
International Wine & Spirit Competition
2014
Silver Medal
International Wine & Spirit Competition
2014
Silver Medal
International Wine Challenge
2011
Best in Class
International Wine & Spirit Competition

Varieties and Analysis

No

Contains sulfites

No

Suitable for vegans

They might also interest you