Varieties: Albillo and Pirulés
Soil type: Sandy loam
Location of the vineyards: Manual selection of plots over 80 years old located in Aranda de Duero, La Horra and Zazuar (Burgos).
Crop type: 60% organic, 40% sustainable agriculture. Pre-fermentative cold maceration for 24-36 hours and subsequent racking.
Alcoholic fermentation: Partial fermentation in stainless steel tanks with indigenous yeast at low temperature and the rest in bottle. Kept in rhyme for 12 months with the lees. Manual disgorging in October 2021 to eliminate the lees without adding sulfur dioxide (except at grape intake).
Production: 600 bottles of 750 ml.
Visual phase: Straw yellow color with golden reflections and fine and persistent bubbles.
Nose: Very aromatic and fruity, with floral touches and fresh notes of scrubland.
Tasting phase: Fine and delicate bubbles, very well integrated in the mouth. With a fresh sensation and good length in the mouth. With a floral final sensation.
Recommended serving temperature: 9ºC-10ºC.