Light golden yellow in color. Traditional method. Aged on the lees for at least 14–18 months, depending on the cuvée. The aroma is dominated by green apple, citrus, and white flowers, complemented by notes of toasted bread, a soft yeasty nuance, and light ripe fruit, along with a delicate effervescence, freshness, and a dry style. The palate is dry, lively, and light to medium-bodied. The finish is clean, citrusy, and moderately persistent. It pairs well with aperitifs, seafood, tapas, and appetizers. We recommend serving it with oysters, shrimp, jamón, and olives.