The grapes are elaborated separately. Maceration at low temperature. 50% pressing performance. Fermentation of the musts at 16-18ºC with selected yeast. Base wines with an important acid component and a low pH to guarantee a long aging. After the bottling, the second fermentation and aging take place in cellars located 30 meters downstairs, at a constant room temperature of 14ºC all year round.
Pale pink colour, bright, with abundant fine bubbles and corona formation.
On the nose it has fresh and intense notes of red strawberry with a background of sweets and marked varietal character. On the palate it is fresh and elegant, powerful and persistent with a silky and balanced finish.