"Varieties: Macabeo, Xarel-lo, and Parellada
Vinification Method: Traditional fermentation with indigenous yeasts and bacteria, zero dosage. Aged a minimum of 10 months in the bottle, disgorged at the time of order.
Tasting Note: Pale yellow, with small and constant bubbles. It boasts a complex and intense aroma of mature white fruit. The palate is soft but elegant.
Pairing: Specially recommended for toasts, celebrations, and light meals...”