Alsina and Sarda Semi-Sec
SEMI-SEC
GRAPES: 40% Macabeu, 40% Xarel·lo, 20% Parellada.VINES: 20-30 years.
WINEMAKING: Extraction of the free-run juice
with light pressing, followed by fermentation at low
temperature in stainless steel tanks. Second fermentation
in the bottle with ageing for 12-15 months.
Final addition of the liqueur d’expédition to obtain the
semi-sweet bouquet.
TASTING: Greenish in colour with some yellow overtones,
lively bubbles and crown formation.
On the nose white and citrus fruit stand out, with nuances
of sweet buns and fresh yeast.
