Aguila Cremant Brut

Vinification and maturing
The low yield of less than 50 Hl/Ha, allows the grapes to be harvested at optimum maturity, giving good concentration of the different aromas. The wine is then vinified and assembled before a second fermentation in the bottle. Maturation on lees lasts between 12 to 18 months, then the wine is stored in order to favour the development of secondary aromas and the finesse of the bubbles. 
Tasting notes
The nice pale yellow robe is highlighted by fine and persistent bubbles with a delicate mousse. The onctuousness and freshness of this vintage brings balance and lenght in the mouth. 
Serving suggestions 
This cremant can be drunk from aperitif to dessert.