VARIETIES
Macabeo, Parellada, Xarel·lo
ELABORATION
The three varieties are made and fermented separately, the coupage is performed and the second fermentation is done in the bottle for more than twelve months.
Recommended Serving Temperature: 6ºC
PAIRING
Mountain rices, Fish rices, Mixed rices, Oriental rices, Capon and Pularda, Quail and partridge, Pasta salads, Duck, Pizza, Grilled chicken, Baked chicken, Salpicones y aliños
APPEARANCE
Brilliant, with a considerable release of bubbles, small and medium size. A good amount of carbonic causes a persistent foam to form in the cup for a long time. Its color is pale straw yellow.
TO ROME
Intense. Tertiary aromas of second fermentation combine with the aromas of first fermentation giving aromas of white fruit like pear and aging like almonds.
TASTE
It is frank to the palate. Soft and silky, its carbonic keeps you fresh and alive, keeping its persistence in the mouth for a long time.