Corks for sparkling wine - Import export

Its colour is a delicate, glossy pink, its perlage is persistent, its aroma is well-pronounced and fine that reminds fruity aromas, such as peach, apricot and currants. Its taste is dry, well-structured, soft and fresh. This balanced wine can be served with cold cuts appetizers, pasta dishes and roasted white meat.

The grapes are harvested by hand. For this Cuvée, we only use the first presses only the first pressings of our best vintages. The wine is matured in vats only during the first alcoholic fermentation. for about 3 months, followed by bottling with our second fermentation second fermentation to create fine bubbles. The wine is then aged on laths for a minimum of 1 year for optimum quality. Food and wine pairing : The Blanc de Blancs is an ideal accompaniment to aperitifs or simply grilled fish. simply grilled fish or roast veal with olives. Aromas & Flavours : This Crémant de Bourgogne has a light golden colour with fine bubbles. with notes of citrus fruit. Lemon and lime dominate and bring a lovely freshness to the palate. freshness on the palate. The minerality provided by the grape varieties planted in clay-limestone soil, gives this wine a solid complexity that will appeal to those who like to discover new things.

ALMA AZUL SPARKLING (espumoso) se elabora con una selección de las mejores uvas Chardonnay y Garnacha y muchas burbujas, contiene un 9,5% de volumen de alcohol y se presenta en elegantes botellas de 75 cl. Confiamos en que nuestras burbujas azules convencerán a los amantes del vino más exclusivos, y creemos que es una excelente opción para sus aperitivos, cócteles y celebraciones. Servir preferiblemente entre 6ºC – 8ºC. Variedad de uvas: Chardonnay y Garnacha Nota de cata: Atractivo color azul, limpio y brillante. Intensos aromas de fruta mediterránea. Sensación de fruta, burbujas abundantes y finas, frescas y espumosas. Producción: Maceración durante 4 horas para capturar completamente los aromas. Luz presionada. Fermentación a 12ºC en depósitos de acero inoxidable. Más tarde, todos los mostos que lo componen se prueban y se ensamblan para su homogeneización. La segunda fermentación tiene lugar en un tanque isobárico para capturar las burbujas y finalmente se embotella.