Sumarroca Brut Reserva Ecológico
Separate wine-making processes for each variety. Gentle pressing and static filtration for 24 hours. Fermentation at 16ºC for 16 -18 days. Transfer and standing in tank until bottling. Ageing with lees for around 20 months.
Color: Pale yellow colour.
Nose: An elegant aroma of great complexity with distinct notes of white fruit such as pear, fresh apple and vine peach from the base wine, on a base of pastry notes.
Palate: The bubbles blend with the pastry notes, giving a long and fruity finish.
