We have taken up an old vinification called “Ancestral” or also called “refermentation in the bottle”. The must that is fermenting but still has some sugar, continues the fermentation process in the bottle without adding any other sugar or yeast. At the end the disgorgement is not carried out and therefore the bottle remains with  yeasts present at the bottom.

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Yellow colour with green reflections, floral nose, bread crust and white fruit. In the mouth the notes of white fruit, peach and apple  with a creamy bubble stand out; silk in the mouth with a marked, fresh and elegant acidity.  Wine that when in company one bottle is not enough.