Centenary vines planted on ungrafted vines (3.200 Kg/Ha.).
From the vineyards of Quero (Toledo).
Vinos de la Tierra de Castilla.
Sparkling wine using the ancestral method.
Organic wine, certified by Sohiscert (SHC).
Natural wine without added sulphites.
The grapes are harvested by hand and transported to the winery in small fruit crates.
After destemming the grapes, we carry out a maceration in vats to obtain the maximum extraction of aromas. After 24 hours, we bleed the free-run must by means of
gravity, without pumping. Obtaining a top quality must, clean after being filtered through the grape skins.
We make a foot of vat with autochthonous yeast and alcoholic fermentation begins immediately.
The fermentation process lasts approximately 7 days in the vat, until it reaches an ideal density and residual sugar content to be able to bottle it directly without filtering from the vat and to produce the desired CO2 in the bottle, by means of the spontaneous fermentation that will take place once it is bottled.
This type of fermentation is called “Ancestral Method”. And this alcoholic fermentation in the bottle lasts approximately 60 days.
Alcoholic strength 11 % Vol.
Acidity 4,40 g/l (Th2)
SOT 3 mg/l
Internal pressure 4,20 Kg
At first sight it is veiled by the natural yeast it contains. The nose is fruity, with aromas of grape harvest, mixed with hints of healthy fermentation yeast. The palate is sparkling, ample and pleasant on the palate.
A light stirring in the bottle is recommended before opening and serving at a temperature of around 8ºC.
In addition to being an excellent aperitif, seafood and carpaccios are in excellent harmony. Very interesting in combination with oily fish, as the carbon dioxide effect helps to offset the fatty mouthfeel.