It is vinified with an open spout, with the must placed in small 1m³ decanters where it remains for 24 to 36 hours to decant through natural precipitation. At the end of this process, the must is transferred to stainless steel tanks where it ferments, with temperature control carried out with a drop of chilled water. Here we try to have a base wine in which there is a little more alcohol content, while maintaining a high acidity. The base wine is normally sparkling in March of the following year and, in the case of Super Reserva, it ages for 24 months in the cellar before disgorging. It is a traditional method sparkling wine, fermented in bottles, with the remuage done by hand in wooden pupitres. Being a natural brut, there is no added sugar in the expedition liqueur.
It maintains the serious and austere style of the house, but now with a very attractive elegance and creaminess. Full-bodied, centered on notes of lime and grapefruit, with perfect acidity, it can evolve well in the bottle. 16.5/20" - Wine Magazine, 2013