Sparkling wine- Brut Nature
The secondary fermentation or prise de mousse is carried out in the traditional or Champenoise method.
Shallow to medium-deep sandy loam soils with fragmented rocks and low fertility.
Harsh winters and hot summers with temperate or hot days and very cold nights. The daily temperature range is about 15º C, favoring the balance between sugar and acidity and increasing the aromatic production of the grapes.
Grapes were placed in 20 kilo boxes. Harvest Date: February 19
After the first winter, this wine is bottled to start the second fermentation and then is kept in contact with its lees for 40 months before it is disgorged, then it is stowed for 3 months before it is put on the market.
Alcohol Content: 13.6 %
Total Acidity: 6.83 g/l
Reductive Sugars: 4.2 g/l