PROCESSING The must is allowed to stand for 24 hours in order to precipitate the particles it contains. The first fermentation takes place in stainless steel tanks at controlled temperatures between 14 and 16°C. In such deposits planting own selected yeasts, which come from the collection of Freixenet is performed. After the first fermentation, between 10 and 12 days, and after a series of racking and treatments, the base wine is ready for bottling blend and back, where he made the second fermentation in the bottle. COUPAGE Macabeo, Parellada and xarel.lo equally. TASTING NOTES With golden yellow, clean and bright, medium sized bubble forming good crown. Frank, clean. Nose Floral aromas and fresh fruit, subtle citrus aromas. Good structure on the palate, fresh, soft acidity, good behavior of carbon in the mouth and with a very personal bouquet. Floral tones appear in aftertaste. ANALYSIS Alcohol: 11.50% vol. AGING 12 months.