Cèlia
Alcohol: 11,5º
Temperature: 6º-8º
Origin:: mainly elaborated from the Pinot.
Process: After the Coupage, the production is made for the 2nd fermentation “in bottle”, the froth forming and the aging, leaving the product to rest in our Cavas at a constant temperature of 14ºduring a minimum period of 48 months.
After this period, the stirring and disgorging is carried out in desks for the elimination of sediments from the 2nd fermentation.
Appearance: Nice fruity bouquet with ripped fruit taste and an excellent aging.
Nose: Clean retronasal tract.
Palate: Good bouquet, great, taste combination, with a certain amplitude; correct carbonic presence, balanced, fresh and with a good persistence.
