70% Pinot Noir and 30% Chardonnay.
Uco Valley, Mendoza, Argentina.
Traditional or Champenoise
Fermentation of base wines: 30 days. 2nd fermentation or prisse de mousse: 45 to 60 days. Ageing on lees: 18 months minimum.
Alcohol: 12,90% vol.; Sugar: 11 g/l.; Total acidity: 6,8 g/l.
Serve at 6ºC to 8ºC.
Pale golden yellow in colour with pink salmon hues. Persistent and fine bubbles with a lingering foam.
Lively and fresh on attack with yeasty aromas of fresh bread and fruity notes of citric, peach, apple and coconut.
Full-bodied with a refreshing acidity and a long finish. Complex flavours of yeast and fruit like grapefruit and pineapple.