Petit Albet Brut

The grapes come from vineyards in the Ordal Mountains, whose limestone soils contain varying proportions of clay and sand. The base wine is fermented slowly at low temperature and stabilised; the second fermentation takes place in the bottle according to the traditional method. The sparkling wine then matures on the lees for at least 15 months. In the glass, it shows fresh herbs, flowers and ripe white fruit, with a refreshing character and well-integrated mousse. Residual sugar is 7,7 g/l and total sulphur is 66 mg/l. Source: producer. ([albetinoya.cat](https://albetinoya.cat/es/petit-albet-brut.php?utm_source=openai))