Light golden in color with a fine effervescence. Traditional method. Primary fermentation in stainless steel tanks, with partial malolactic fermentation. Secondary fermentation in the bottle. Aged for approximately 36 months. Contains reserve wines. The aroma is dominated by pear and citrus, complemented by quince and grapefruit, as well as toasted bread, minerality, and anise. The palate is dry, mineral, creamy, and medium-bodied. The finish is medium to long, fresh, and mineral. Pairs well as an aperitif and with seafood. We recommend serving it with oysters, shrimp, fish, and soft cheeses.