Traditional method. Fermentation in stainless steel tanks.
Aging in contact with its lees for 30 months in the winery with regular screening.
It has a bright golden color with a fine slow release bubble. On the nose it is extraordinarily fragrant; pure symphony of aromas of dried fruits such as walnuts or hazelnuts delicately toasted, with notes of fruit in syrup and a delicated touch of white flowers, rosemary and honey. In the mouth, a perfectly integrated fine and creamy bubble is revealed that helps to give a sensation of unctuousness. The aromas of fruit in syrup return, leaving a hint of brioche and white almonds.