Fermented in stainless steel tanks with a capacity of 8.000 litres at controlled temperature. Spontaneous malolactic fermentation occurs in steel tanks.
Part of the base wine, 5% has aged in 225 litre French oak barrels for 5 months.
Traditional Method: Second fermentation in bottle oand subsequent ageing on the lees for 40 months.
Ideal with seafood, iberic ham, cream cheese, foie, rice dishes, blue fish, poultry, white meat and fruit dessert.