Borges
Total destemming of the grapes, which are pressed, utilizing only the free-run juice. This is followed by a cold static settling for 24 hours, after which the juice is separated from the lees. Fermentation begins at a controlled temperature of 14 ºC. After the completion of alcoholic fermentation, the wine matures on the fine lees for 2 months.
The sparkling wine is prepared using the Traditional Method, with the second fermentation taking place in the bottle. After preparing the base wine, dosage liqueur is added, followed by bottling. The sparkling process, or second fermentation, occurs at 12 ºC in the cellar. Aging follows, taking the necessary time to achieve the desired quality level. Prior to commercialization, riddling and disgorging take place, concluding the process with the addition of the expedition liqueur selected for each harvest.
Excellent when paired with foie gras, seafood, grilled white fish, or even enjoyed on its own.
Allergens information
Contains sulphites.
SKU: 101075