Grapes: 100% Verdejo.
Wine-making: method: 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. Alcoholic fermentation controlled at 17 ºC in stainless steel tanks. 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 36 months on riddling racks before disgorgement.
Tasting Notes: Bright pale golden yellow. Slow evolving, small and abundant bubbles. Fruit aromas of green apples, melon, lemon zest along with typical ageing aromas such as bread yeast, biscuits and butter, and hints of aniseed. Fresh on the palate with fine and elegant bubbles. Hints of ripe fruit in the finish together with toasty, nutty notes of bitter almonds and walnuts.
Pairing: Perfect as an aperitif and as an accompaniment for all types of seafood, fish, poultry (turkey or chicken) and roasted suckling lamb. It goes perfectly with smoked fish (anchovies, salmon and trout) and soft and creamy cheeses.