Originating from the Lima sub-region, where the soil geology, of deep granitic origin, poor in organic matter and slightly acidic reaction, gives rise to an excellent Loureiro grape.
The grapes were pressed whole at low pressure, followed by cold flotation of the must for twenty-four hours and low temperature fermentation, 12 º to 15 º for 15 days. The base wine aged for six months in a stainless steel vat at controlled temperature.
It was bottled according to the classic method, aged for nine months in the bottle before degorgemen at least an aging stage a year in the bottle after degorgement.
All these characteristics make this raw sparkling wine a very fine and elegant sparkling wine.