Sparkling wine made with Malvasía Volcánica by the Ancestral Method (Pet-Nat), in a single fermentation. The grapes come from a single plot in the northwest of the Island (Tinajo area), approximately one hectare (300 plants).
ELABORATION
The entire bunch was pressed without destemming to minimize tannic extraction. After a brief racking, the must began to ferment in a small tank with our own yeasts. After the tumultuous fermentation, when the sugar decreased to 12 g/l of sugar, we introduced the must into bottles and proceeded to cork them so that the residual fermentation generated the carbonic bubbles.
TASTING
View: Slightly cloudy, straw yellow, with slight golden tones. Very fine and well integrated bubble. Bubble rosary, elegant and persistent.
Aroma: Medium-high intensity, with hints of fresh fruit (peach, apricot, mango), citrus (orange peel, grapefruit) on a slightly floral background (orange blossom). Memories of fermentation, such as bread crumbs and yeast.
Mouth: A delicate texture of the bubble that makes it creamy in the mouth, with a light, fruity palate and good final acidity that makes it refreshing, with a saline memory. Overall, a silky, broad and harmonious sparkling wine where white fruit predominates.