Varieties: 50% xarel·lo and 50% chardonnay. Vintage: 2005 Winemaking: The must is cleared by natural precipitation.
First alcoholic fermentation at 16ºC.
Blending of base wines.
Bottling with yeast and sugar to start second fermentation.
Second fermentation in the bottle at a temperature of 17ºC. Alcoholic level : 12.0% vol Total acidity: 5.1 g/l Tirage date: January 2006 Production: 17420 of 75cl and 1460 bottles of 150 cl.
