Light golden in color with very fine bubbles. Traditional method. Primary fermentation in stainless steel tanks. Secondary fermentation in the bottle. Aged on the lees for approximately 36 months. Low dosage (Extra Brut). The aroma is dominated by citrus and green apple, complemented by grapefruit and pear, along with minerality, almond, and a hint of brioche. The palate is very dry, fresh, linear, and elegant. The finish is medium to long, mineral, and clean. Pairs well with oysters, seafood, and as an aperitif. We recommend serving it with oysters, ceviche, sashimi, and goat cheese.