Andeluz Organic Sparkling Wine

Our sparkling ANDELUZ is produced using the Champenoise method. The varieties we use are Pinot Noir, Chardonnay

and Pinot Gris. They go through fermentation all together. The percentage of each variety depends on the year. Once the bottles finish

fermenting, they spend at least 6 months in contact with the lees at a low controlled temperature. When it is time to do the disgorging, the

bottles are placed in desks leaving lees collected in the neck of the bottle. Then, when the bottle opens due to the pressure, the lees come out,

leaving the liquid inside of the bottle completely clean. After that, expedition liqueur is added to make it extra brut, which means the

bottle ends up having 9.5% g/l sugar. Expedition liqueur is prepared with the sparkling wine and sugar, the concentration of sugar will

depend on which kind of sparkling wine we want: Brut, Extra Brut, Sweet, etc. Quickly after this, the muzzle and cork are placed.

The final product is a citric sparkling wine with delicate bubbles and fruity aromas, and a scent of bread crumb and yeast.