The first impression in the glass is of practically no oxidation, with bright yellow-green hues.
The foam is dense and persistent, providing an inkling of its structure in the mouth.
Looking at the centre of the glass we can see a uniform line of microscopic bubbles rising to the surface.
The nose is dominated by tangy fruit and floral aromas.
In the background we find fermentative notes from the wine¬¥s transformation in the bottle (honey, vanilla, liqueur).
Honeyed yet fresh in the mouth, thanks to its significant acidity.
The combination of fruit, acidity and fine lees results in a surprising sensation of fullness that invites one to continue tasting it.
The fruity notes return in the aftertaste, with predominant spices that, for several seconds, leave a very pleasant memory.
The grape varieties used are Viura (90%) and Malvas√≠a (10%)