The base cuvee was selected to be a blend of Chardonnay with a small percentage of Sauvignon Blanc, made in the month of February.
In May, the cuvee was bottled with selected yeast and fermented through the traditional method in the bottle, resting at least seven months over the yeast lees.
After the resting period, we proceed to the riddling, in which we rotate each bottle an eighth of a turn on its longitudinal axis daily by hand, while the bottle remains inverted at a 45° angle.
This process ensures that the yeast lees of the second fermentation are swept from the bottom of the bottle and settle into its neck.
In November we take the last step called disgorging to remove the sediment tap.
Each variety contributes different characteristics: the Chardonnay, its aroma and its body and the Sauvignon Blanc its fruit and complexity.
The aroma is a balance between fruit and yeast because it is a sparkling wine of the year and the contact with the yeast lees was seven months.
In the mouth it has a elegant acidity and structure, and repeats the balance between fruit and yeast with a long and pleasant ending.
In appearance it is pearly hued, elegant and persistent.