Sparkling wine of high quality produced in the traditional French method with fermentation and aging taking place in bottle. After aging of 24 months it was manually riddled in racks of 240 bottles. Once the lees were concentrated in the neck of the bottle they were disgorgement without freezing the lees. ¨Liqueur de expedition¨ was not added, so the wine is EXTRABRUT or BRUT.
The long aging gives it a great aromatic complexity, maintaining primary or fruity aromas, combined with a mixture of fresh yeast (with notes of pastry) and aromas the result of autolysis that remind us of smoke and cooked vegetables. In the mouth it has some light lactic points, of fresh yeast. And above, all a very smooth and well integrated carbonization.
The color yellow, even greenish, together with its slow harmonious evolution of small bubbles, make a high quality product.