QUEEN OF KINGS BLANC DE NOIR (BRUT) – ECOLOGICO
10,00€
QUEEN OF KINGS BLANC DE NOIR (BRUT) – ECOLOGICO
10,00€
PAIRINGS
Fish. Pasta. Poultry meat. Iberian Ham.
TASTING NOTES
Virtually colourless, it has slight golden tinges in which we can appreciate how a fine, constant line flows.
Intense fruity aromas on the nose with hints of citrus, reminiscent of lemon and orange.
Its intense bubbles bring a lot of freshness to the palate, which, together with its fresh fruit flavour, provides a certain balance of acidity on the finish.
SERVICE: We recommend serving it chilled, around 8ºC.
ABV: 11,5%
DESIGNATION OF ORIGIN: Alicante
AGEING: Traditional method
VARIETIES: 100% Monastrell
VINEYARD: Located at an altitude of 650 metres in the "La Serrata” Estate, Villena-Alicante.
SOIL: Sandy soils with high permeability and low salinity.
HARVEST: The grapes are harvested at night, thus avoiding oxidation of the bunches and the high daytime temperatures.
PRODUCTION: After the production of our Monastrell blanc de noir base wine, a second fermentation of at least 9 months is carried out on the lees. During this period, the bottles are kept in a temperature-controlled, horizontal position. The bottles are progressively moved from this horizontal position to the top, disgorging the bottle, eliminating the yeasts that are harboured in the neck. The process is completed with the expedition liqueur and the bottle is closed with the natural cork typical of sparkling wines.
MARIDAJE
Fish. Pasta. Poultry meat. Iberian Ham.
TASTING NOTES
Virtually colourless, it has slight golden tinges in which we can appreciate how a fine, constant line flows.
Intense fruity aromas on the nose with hints of citrus, reminiscent of lemon and orange.
Its intense bubbles bring a lot of freshness to the palate, which, together with its fresh fruit flavour, provides a certain balance of acidity on the finish.
SERVICE: We recommend serving it chilled, around 8ºC.
ABV: 11,5%
DESIGNATION OF ORIGIN: Alicante
AGEING: Traditional method
VARIETIES: 100% Monastrell
VINEYARD: Located at an altitude of 650 metres in the "La Serrata” Estate, Villena-Alicante.
SOIL: Sandy soils with high permeability and low salinity.
HARVEST: The grapes are harvested at night, thus avoiding oxidation of the bunches and the high daytime temperatures.
PRODUCTION: After the production of our Monastrell blanc de noir base wine, a second fermentation of at least 9 months is carried out on the lees. During this period, the bottles are kept in a temperature-controlled, horizontal position. The bottles are progressively moved from this horizontal position to the top, disgorging the bottle, eliminating the yeasts that are harboured in the neck. The process is completed with the expedition liqueur and the bottle is closed with the natural cork typical of sparkling wines.
