Young plantation. Located in high altitude, vines are harvested pretty early in the season so, grapes keep the freshness and the characteristics adapted to sparkling wines.

After the pressing, grapes musts are cleaned out and prepared under cold conditions during 24 hours. The fermentation takes place in low-temperature conditions. For a more intense freshness, the malolactic fermentation is not realized. Wines are then racked and matured on fine lees, before being stuck and filtered to prepare them for the second fermentation.

Light-bodied and crisp, with subtle exotic fruits, candied lemon zest and pineapple notes. A hint of pastry adds some richness contrast on the finish.