VINEYARDS AND HARVEST:
The grapes come from the vineyards owned by the winery in the municipality of Grávalos, south of Monte Yerga in the foothills of the Iberian Cordillera at an altitude of 800 meters above sea level. It is a very high area where fresh wines with low alcohol content are obtained, with very fine and elegant aromas. The Pinot Noir variety, originally from Burgundy, is one of the three most important varieties in Champagne. It is harvested in the second or third week of September. The harvest is done manually, selecting the grapes, avoiding any deteriorated grapes or those that do not meet the required quality to make our cavas.
ELABORATION:
Only the first pressing must obtained through gentle pressing will be used to make "Dioro Baco." The must will undergo the first fermentation in stainless steel tanks at a low temperature of around 14ºC. At the beginning of spring, once the wine is clean, it will undergo the second fermentation inside the bottle, remaining in aging for at least 24 months.
TASTING NOTES:
Raspberry pink color with steel reflections. Fine bubbles that form a small rosary with slow evolution. Fruity aroma of strawberry, raspberry, and floral notes (rose petals). Tasty and powerful with slight acidity and a very well-integrated, persistent, and elegant bubble.
PAIRING:
Cold and hot appetizers, oysters, game, fresh foie gras, caviar. It pairs very well with most dishes as long as they do not have strong seasonings like paprika.
