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 two month in French oak barrels, giving it a subtle nuances of wood.
Sushi, tuna, fine shell-fish, oysters and salted fish. Its subtlety likens it much to Champagne. Because of its fermentations in the barrel, it goes well with grilled or barbecued meats