Vallformosa
Blue Fin

Alcoholic content: 11,5% Vol.

Residual sugar: 9 g/L

Harvest: Manual and mechanical, harvesting Macabeo in early September, Xarel·lo in the middle of the month, and Parellada in early October

Fermentation: In stainless steel tanks with temperature control (14-16ºC), followed by a second fermentation in the bottle using the Traditional Method./p>

Aging: 18 months, during which the lees add complexity and character.

View: Pale yellow color with greenish reflections. With a fine, small and well-integrated bubble.

Aromas: High intensity with notes of white fruits (apple, pear), floral and spicy nuances, and a pleasant evolution towards notes of sweet aging.

Taste: Fresh and pleasant entry, with subtle notes of white fruit, nuts and pastries. Fine effervescence that brings creaminess and elegance, with a long fruity and aniseed aftertaste.

Its best partner is fish, especially bluefin tuna.