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Selection of some strains of the Bastardo variety to give rise to a unique must, without color and after gentle pressing. The must decanted in a temperature controlled vat, was inoculated and fermented for about a week and a half. After the alcoholic fermentation the wine staged in contact with fine lees for 6 months.
Softly golden yellow color. Very fine bubble, crunchy in the mouth with good mousse, lively and persistent acidity at the end of the mouth.
Store and Serve Advices:
Serve at a temperature of 6°C to 8°C.
Perfect with salads, fish and also in the beginning of a meal.
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