Grapes: 100% Verdejo.
Wine-making: Champenoise or Traditional Mechanical night harvest (to preserve freshness of the grape). Exclusively juice from the first press in pneumatic press. Cold skin contact maceration for 8-12 hours. Fermentation in temperature-controlled stainless steel vats at 17ºC. Bottled with yeast and additional sugar in Champagne style bottles in which the second fermentation takes place. Bottle ageing on its lees in a Moorish underground cellar at constant 12ºC. Disgorgement and final corking.
Ageing: Minimum 24 months of riddling racks before disgorgement.
Tasting Notes: Bright, straw-yellow colour, capped by a foam of slow-evolving fine, small bubbles. Aromas of green apples, hay, with a touch of citrus fruit together with subtle hints of toasted bread and nuts coming from its time aged with yeast. Complex and balanced on the palate with great structure and an elegant and delicate finish with notes of walnuts, bitter almonds and butter.
Pairing: Perfect to enjoy as an aperitif or with all types of seafood, particularly oysters, baked fish, white meats and rice dishes.