How is Made VINIFICATION: grapes are carefully selected during the harvest and placed in 10 kg cases. They are then soft pressed and fermented in a controlled temperature of 18° Celsius. It is aged in stainless steel vats with the must for approximately a month. A few weeks after bottling, partly as a result of the weather conditions, wine undergoes a second fermentation process known as refermentation. Ageing sur lie produces a wine with extra-fine bubbles and a cloudy appearance, with a slight yeast sediment at the bottom of the bottle. These deposits ensure that the bottle is not uncorked after refermentation, resulting in a dry wine without the sulphites added at the pre-fermentation stage. CHARACTERISTICS: White wine produced from Vespaiola grapes of the “Riela” plot. On the nose, a fresh, fruity fragrance alternates with confident citrus notes and hints of crusty bread. Dry mouthfeel, with a firm structure and persistent aroma. Ideal for an aperitif, it is also excellent with fish dishes, salads and white meats.
