The grapes are treated with cold pre-maceration at 12ºC for 24 hours, and further maceration in stainless-steel vats using dry ice to achieve quickly the low temperature necessary. All of this, previous to fermentation with the best selected yeasts in stainless-steel vats, controlling always, the temperature appropriately.
This wine has rested for 2 month in French oak barrels, giving it a subtle nuance of toasted.
Sushi, tuna, shell-fish, oyster and salted fish. Its subtlety likens it much to a classic Champagne. Because of its fermentation in oak barrel, it goes perfectly with grilled or barbecued meats.