Produced with the best red grapes.
Sparkling Extra Dry
The form of cultivation is guyot in hilly vineyards with a favourable sun exposition and good temperature excursion.
Rosè vinification. The grapes are destemmed and, after a brief maceration, softly pressed.
The first fermentation under controlled temperature in steel tanks at 16°-18°C, the sparkling process is in steel autoclaves at low temperatures and selected yeasts, according to the Charmat Method.