SPARKLING WINE. TRADITIONAL METHOD. 2º FERMENTATION DURING 24 MONTHS

  VINEYARD INFORMATION Region and quality apellation: I.G.P Vino de la Tierra de Castilla Varieties: 50% Tempranillo, 50% Syrah. Soil type: Clacareus clay. Age of the vines: 16 years. Yield: 5.000 kg/Ha. ANALITYCAL DATA: Alcohol: 12’5% abv pH/Acidity (g/L tartaric): 3.4/4.7 Residual sugar: 3.5 g/L Pressure: 5.5-6 bar   VINIFICATION AND AGEING: Fermentation: Fermented in stainless steel tanks with a capacity of 8.000 litres at controlled temperature. Spontaneous malolactic fermentation occurs in steel tanks. Traditional method: Second fermentation in bottle and subsequent ageing on the lees for 24 months. SERVING SUGGESTIONS: Optimal consumption temperature: 8ºC to 10ºC. FOOD PAIRING: ideal with seafood, iberian ham, cream cheese, foie, pasta, rice dishes, blue fish, poultry, white meat and fruit desserts.