Elaboration
Short pellicular maceration followed by a soft pressing with selection of the juice. Static cold settling to start the fermentation at a temperature of about 15°C. The product is then made effervescent by the charmat method. The low-temperature foaming allows for a slow fermentation, which guarantees a greater finesse of the bubbles. The vintages allow a perfectly homogeneous fermentation.

Tasting
The color is a nice deep pink with a fine and elegant bubble and a persistent foam. The nose is of a beautiful intensity of small red fruits with a dominant of strawberry jam. The attack in mouth is lively in correlation with the nose. The aromatic persistence is long with a pleasantly fresh finish.
Serve chilled between 8 and 10°. To be consumed in its youth.