made by the traditional or champagne method from monastrell (95%) and tempranillo (5%) 
• a treat for the taste buds with spicy food, dark chocolate or mature cheese

Technical notes

year: 2003
denominacíon: quality sparkling wine 
elaboracíon: traditional method in bottle
style: sparkling red - dry 
base wine: Yecla, Murcia 
blend: 95% monastrell 5% tempranillo
primary fermentation: temperature controlled fermentation in stainless steel tanks. 7 day skin contact. 6 month tank maturation on completion of malolactic fermentation 
second fermentation: 36 months in bottle - traditional method 
tasting notes: lifted spicy nose with blackberries, mulberries and ripe figs dominating. underlying hints of wild thyme, musk and cloves. a very fruit driven wine with great length and drinkability. 
analysis: 13.4% alcohol pH 3.55 total acidity 5.7g/ litre sugar 22-26g / litre