Spansk "champagne" fremstillet efter champagne-metoden. En er næsten farveløs og har små gyldne nuancer, hvor vi kan se, hvordan en fin, konstant linje flyder.
Intense frugtagtige aromaer i næsen med strejf af citrus, der minder om citron og appelsin.
Dens intense bobler bringer en masse friskhed til ganen, som sammen med dens friske frugtsmag giver en vis balance af syre på finishen.
Vingården er beliggende i en højde af 650 meter i ejendommen "La Serrata", Villena-Alicante. Jorden er sandjord med høj permeabilitet og lav saltholdighed.
Druerne høstes om natten, så man undgår oxidation af bundterne og de høje dagtemperaturer.
Produktion: Efter produktionen af Monastrell blanc de noir basisvin udføres en anden gæring på mindst 9 måneder på bærmen. I denne periode opbevares flaskerne i en temperaturkontrolleret, vandret position. Flaskerne flyttes gradvist fra denne vandrette position til toppen, hvorved flasken degorgeres, elimineres gæren, der er indeholdt i halsen. Processen afsluttes med ekspeditionslikøren, og flasken lukkes med den naturlige kork, der er typisk for mousserende vine.
Druen er: 100% Monastrell.
75 cl. 11,5 % vol. Restsødme 8 gr. Økologisk, Biodynamisk, Vegansk.
Spanish ‘champagne’ made according to the champagne method. It is almost colourless and has small golden hues where we can see a fine, constant line flowing.
Intense fruity aromas on the nose with hints of citrus, reminiscent of lemon and orange.
Its intense bubbles bring a lot of freshness to the palate, which together with its fresh fruit flavours provide a certain balance of acidity on the finish.
The vineyard is located at an altitude of 650 metres in the estate ‘La Serrata’, Villena-Alicante. The soil is sandy with high permeability and low salinity.
The grapes are harvested at night to avoid oxidisation of the bunches and the high daytime temperatures.
Production: After the production of the Monastrell blanc de noir base wine, a second fermentation of at least 9 months is carried out on the lees. During this period, the bottles are stored in a temperature-controlled, horizontal position. The bottles are gradually moved from this horizontal position to the top, thereby disgorging the bottle, eliminating the yeast contained in the neck. The process is completed with the expedition liqueur and the bottle is closed with the natural cork typical of sparkling wines.
The grape is: 100% Monastrell.
75 cl. 11.5% vol. Residual sweetness 8 gr. Organic, Biodynamic, Vegan.
