50% Xarel-lo, 25% Macabeu, 25% Parellada. All-estate fruit. After primary fermentation, a long, slow secondary fermentation at low temperature followed by twelve months aging sur liein bottle before disgorgement.
Bright cherry color with a salmon rim. Fine, delicate bubbles. Aroma of wild berry and currant lead to a spicy palate of red fruit accompanied by fine, enduring bubbles and balanced acidity. Generous, toasty finish.
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