Description
The wine is bottled during fermentation so as to finish the alcoholic fermentation inside the bottle, thus creating a naturally sparkling wine. It remains in contact with the lees in the bottle for 6 months, after which a manual removal of sediment (disgorging) is performed for each bottle.
This sparkling wine has a golden color. On the nose it is very fruity with a pleasant aroma of peach, white-fleshed fruit and elderflower. It is full in the mouth, with fresh acidity, intense aromas and well formed bubbles.
