Brand:

Coupage: Xarel·lo:40%, Macabeo:40% Parellada: 20%

Typology: Semi 20-25g/l sugar

Procedure: Rapid, gentle extraction of 50% of the must. 1st fermentation at 15-18ºC. 2nd fermentation at 12-15ºC.

Aging: 18 months in the bottle

Serving temperature: 8ºC

Tasting notes: Transparent colour and persistent sparkle. Contains the typical aromas of the varieties.