We first made this natural sparkling wine using the traditional method (secondary fermentation in bottle) in 1989. Three years earlier, a batch of Malvasía Semi-Dry bottles were accidentally re-fermented because the corks did not fully release from the bottles. We discovered that Volcanic Malvasia could be used to make sparkling wine.Base wine: Early harvest so the alcohol content of the base wine does not exceed 10.5°.Liqueur de tirage: A liquid solution of sugar and yeast is added to the base wine in the right proportion for a secondary fermentation in bottle, as per the traditional method.Maturation and disgorging: After ageing on its lees for at least one year, the disgorging process is done manually at the same pace as the bottles are placed on the market to ensure freshness.
TASTING NOTES
Colour: Pale yellow, fine bubble and persistent crown.
Aroma: Intense and clean, of fresh fruit and white flowers, with a hint of baked goods from ageing on lees.
Mouth: Pleasant and fresh taste, fine and elegant.
TECHNICAL SHEET
Alcohol content: 12%
Residual sugar: 3 g/L
Total tartaric acid: 6.0 g/L
pH: 3.2