QUEEN OF KINGS SAUVIGNON BLANC (BRUT NATURE) – ORGANIC
10,00€
QUEEN OF KINGS SAUVIGNON BLANC (BRUT NATURE) – ORGANIC
10,00€
PAIRINGS
Salad. Fish. Pasta.
TASTING NOTES
Of an impeccable golden yellow colour, bright and clean.
The nose presents strong nuances of great tropical intensity, reminiscent of pineapple and mango.
The tropicality provides a very correct acidity on the palate, with great smoothness and intensity thanks to its persistent bubble and oil.
SERVICE: We recommend serving it chilled, around 8ºC.
ABV: 12,0%
DESIGNATION OF ORIGIN: Alicante
AGEING: Traditional method
VARIETIES: 100% Sauvignon Blanc
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 Sauvignon blanc 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
Salad. Fish. Pasta.
TASTING NOTES
Of an impeccable golden yellow colour, bright and clean.
The nose presents strong nuances of great tropical intensity, reminiscent of pineapple and mango.
The tropicality provides a very correct acidity on the palate, with great smoothness and intensity thanks to its persistent bubble and oil.
SERVICE: We recommend serving it chilled, around 8ºC.
ABV: 12,0%
DESIGNATION OF ORIGIN: Alicante
AGEING: Traditional method
VARIETIES: 100% Sauvignon Blanc
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 Sauvignon blanc 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.
