Varieties: 70% Trepat · 30% Pinot Noir
Method: Ancestral · Single fermentation
Winemaking:
Hand-harvested.
When the wine reaches a density of 1003, it is bottled and finishes fermenting in the bottle.
Minimum ageing of 9 months. Unfiltered. Disgorged before release.
Tasting notes:
Salmon colour. Fine, elegant bubbles.
Aromas of strawberry, raspberry, floral notes and a hint of yeasted bread.
On the palate it is lively, silky and fresh, with a clean, slightly mineral finish.