Solo Vida Reserva
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VALLFORMOSA & Tomorrowland present SOLO VIDA RESERVA.
A premium sparkling wine, made with the finest quality grapes and cared for with love– a beautiful alliance between people and nature, vineyard and winegrowers, resulting in a unique gift from Mother Earth.
The intense, elegant and balanced flavor features notes of white fruit such as apple and pear, and hints of citrus that mix with floral notes and light aromas that result in a fresh and fruity sparkling wine.
Cultivated at 500 meters above sea level, this premium sparkling wine from the finest quality grapes is aged for 15 months on its lees.
This unique experience, bottled with an unequalled eye for detail is meant to be shared to stimulate all senses.
Solo Vida Reserva, the perfect sparkling wine to celebrate life and share magical moments with family and friends.
LIMITED AVAILABILITY: Order this unique bottle now and make the Holiday Season unforgettable.
HARVEST: Chardonnay: end of August. Macabeo: early September. Xarel·lo: mid-September. Parellada; first week of October.
FERMENTATION: 1st fermentation in stainless steel tanks at a controlled temperature of 14-16ºC. 2nd fermentation in bottle with traditional method.
AGEING: Aged for 15 months on its lees.
IN APPEARANCE: Pale yellow color with green reflections.
ON THE NOSE: Intense, elegant and complex aroma. Notes of white fruit such as apple and pear, and hints of citrus that mix with floral notes and light aromas of aging, elegant and complex.
ON THE PALATE: In the mouth it is fruity, unctuous, dry and fresh at the same time, with a pleasant, lively and complex palate finish. Very soft and creamy carbonic with a long and persistent finish, with a very balanced acidity.
SERVING RECOMMENDATIONS: Ideal with appetizers, smoked fish and seafood and non-ending parties. Serve at 5-6ºC with the music as loud as possible.
HARVEST: Chardonnay: end of August. Macabeo: early September. Xarel·lo: mid-September. Parellada; first week of October.
FERMENTATION: 1st fermentation in stainless steel tanks at a controlled temperature of 14-16ºC. 2nd fermentation in bottle with traditional method.
AGEING: Aged for 15 months on its lees.
IN APPEARANCE: Pale yellow color with green reflections.
ON THE NOSE: Intense, elegant and complex aroma. Notes of white fruit such as apple and pear, and hints of citrus that mix with floral notes and light aromas of aging, elegant and complex.
ON THE PALATE: In the mouth it is fruity, unctuous, dry and fresh at the same time, with a pleasant, lively and complex palate finish. Very soft and creamy carbonic with a long and persistent finish, with a very balanced acidity.
SERVING RECOMMENDATIONS: Ideal with appetizers, smoked fish and seafood and non-ending parties. Serve at 5-6ºC with the music as loud as possible.
