How is Made
VINIFICATION: grapes are carefully selected during the harvest and placed in 10 kg cases. They are then soft pressed and fermented in a controlled temperature of 18° Celsius. It is aged in stainless steel vats with the must for approximately a month. A few weeks after bottling, partly as a result of the weather conditions, wine undergoes a second fermentation process known as refermentation. Ageing sur lie produces a wine with extra-fine bubbles and a cloudy appearance, with a slight yeast sediment at the bottom of the bottle. These deposits ensure that the bottle is not uncorked after refermentation, resulting in a dry wine without the sulphites added at the pre-fermentation stage.
CHARACTERISTICS: White wine produced from Pedevenda grapes, a very rare autochthonous varietal. During the 18th century this wine was described as wonderful and enchanting. The perky, grassy aroma combines with notes of pear and Fuji apple, while the pleasant acidity on the palate, supported by the slightly fizzy texture makes it a pleasantly lively drink, suitable for all occasions and perfect for winding down after a day’s work. Excellent with fried fish, light and eminently drinkable.