The production of this ancestral wine begins with a fermentative maceration for 72 hours at a controlled temperature in a stainless steel tank. While macerating to extract aromas, structure and color, we bottle the must at optimal density to obtain an elegant and at the same time crisp bubble. We let it rest for 6 months, so that the fermentation in the bottle ends correctly and then do a short aging with the own lees in the bottle. Once the aging is finished, we disgorge and refill with the same wine. No sugar or any other additive is added. A natural sparkling wine without anything to mask it, put into a bottle everything that comes from our land and from unique varieties that have no better place to express themselves than where they belong.
Pulmó de Mas Perdut (Lung of Mas Perdut)
Explorer’s Series - 5% Off (6 Bottles,Minimum $75)
In the mouth it is dry and with a high dose of freshness, very lively where it marks its entire journey. It has a soft and well-integrated bubble.
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