PROCESSING The wort 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 a controlled temperature between 14-16°C. In such deposits planting own selected yeasts. COUPAGE Parellada, Macabeo and Xarel.lo. TASTING NOTES Pale yellow with green, bright tones. Abundant, fine and persistent bubbles, highly integrated, good release of carbon forming good crown. Fine and delicate, predominantly shades of green fruit (apple, pear) slight nuances of ripe tropical fruit (banana, pineapple notes), citrus and fresh herbs funds, nicely harmonized with aromas of medium-aged aromas. Fresh on the palate, good behavior of carbon, broad flavors appearing again in the notes of green fruit and citrus. Lightweight, clean and elegant retronasal. ANALYSIS Alcohol: 11.50% vol. AGING 18-24 months.