COUPAGE Airen and Macabeo PROCESS DESCRIPTION The first fermentation of the must takes place in stainless steel tanks with controlled temperature. The second fermentation takes place in tanks isobaric aged for at least six months in contact with the yeast. ANALYSIS Alcohol: 11.50% vol Total acidity: 3.80 g / l. Reducing matter: 36.00 g / l. TASTING NOTES Perfect clarity. Yellow-green hues. Good release of bubbles. Special conservation crown. The passage of the nose cup allows light to perceive olfactory notes of fermentation and aging and intense fruity notes of green fruits and certain tropical fruits. On the palate is something which brings doomed feeling more intense fruity with complex feelings of parenting. Very soft, persistent and balanced. RECOMMENDATIONS Serving at 5-8 º C. Store in an upright position, rather away from light and vibration, and constant temperature.