Elaborated by Traditional Method - Fermented in the Bottle. The base wine was selected through a blend of Chardonnay and a small percentage of Sauvignon Blanc. In May, this wine was bottled with selected yeast and fermented through the traditional method in the bottle, resting at least 7 months over the yeast lees. After the resting period, we follow a procedure called “remuage”, in which we rotate each bottle an eighth of a turn daily by hand, while the bottle remains inverted at a 45-degree angle. This process ensures that the yeast lees of the second fermentation settle to the top (neck of the bottle). In November we follow the last procedure called “degorgement” to remove sediment. Each variety offers different characteristics: the Chardonnay, its aroma and its body and the Sauvignon Blanc its fruit and complexity.