Cavas - Giró Ribot - Excelsus - A Divinis Magnum
The de-stemmed grapes undergo cold soak for several hours in order to maximize the primary aromas. Fermentation takes place in stainless steel tanks at a very low temperature between 12 -14 ºC for several days. The coupage wine obtained undergoes 2nd fermentation in the bottle according to the traditional “Méthode Champenoise”.
Fermentation occurs in stainless steel tanks at very low temperatures, between 12-14 ° C, in order to realize its full potential secondary aromas. The blend wine undergoes a second fermentation in the bottle, following the traditional method.