Ancestral method, although there are also two fermentations (in tank and in the bottle), it is considered that there is only one, since the second fermentation is not really forced inside the bottle, but rather the first one continues in the bottling or the restart when better time comes… It is harvested at the beginning of August, it is pressed directly in a pneumatic press, once pressed, the must is cooled for a natural settling, without adding any product to help this process. When we consider the must to be clean enough, we put it to ferment at a controlled temperature in steel tanks (about 16ºC) and wait for the appropriate density to bottle. As soon as we reach the correct density, we bottle all the wine and take it down to the cellar to leave it in rhyme. In this way, either at that time or the following spring, these bottles finish fermenting. Once finished, we decide the time that we have it aging in the cellar and then we transfer it to the desks, where in about 20 days removing the lees, we leave them at the point to proceed with the disgorgement. No type of expedition liquor or sugar is added to this sparkling wine, if necessary it is filled with the same sparkling wine in case much is lost during the disgorgement (which happens often due to the natural way of working).

In bottle 12 months with its lees.

4,000 bottles of 750 ml.