ELISA SPARKLING & CASSIS

Grape Varieties: Macabeo (Viura) 100%
Vintage: August.
Vinification: Cold maceration, descube after eight hours, clarification of the must before fermentation. Second fermentation in bottle , at least during 9 month. The sparkling wine is elaborated by “champanoise” traditional method. This is a completely home-made sparkling wine.
Annual Production: 2.160 bottles of 0.75 l. (Limited Production)
Analysis:
Alcohol: 11.5% Vol.
Total tartaric acidity: 6.3 gr./l.
Volatile acidity: 0.2gr./l.
Total SO2: 60mgr./l.
Reduce sugars: 30 gr./l.

Expert Tasting:
Pale cherry color with pink reflexes of brilliant aspect. Elegant and powerful aroma with fruit notes (cassis) and red fruits. In mouth is fresh, nice, of a moderate acidity and powerful.
Food Pairing:
This sparkling wine has been elaborated by the traditional method “champanoise”; it is the first Spanish one adding a quantity of Cassis (black currant) to the expedition liquor.
Ideal as wine of appetizer, starters, fish dishes, shellfish besides of the delight tasting it in a good company.
It is important to serve it at 6º-8º C in flute or tulip-shaped glass.

ELISA SPARKLING BRUT NATURE

Grape Varieties: Macabeo (Viura) 100%
Vintage: August.
Vinification: Cold maceration, descube after eight hours, clarification of the must before fermentation. Second fermentation in bottle , at least during 9 month. The sparkling wine is elaborated by “champanoise” traditional method. This is a completely home-made sparkling wine.
Annual Production: 40.000 bottles of 0.75 l.
Analysis:
Alcohol: 11.5% Vol.
Total tartaric acidity: 6.3 gr./l.
Volatile acidity: 0.2gr./l.
Total SO2: 60mgr./l.
Reduce sugars: 3 gr./l.

Expert Tasting:
Pale yellow color with greenish reflexes of brilliant aspect. Elegant aroma with floral notes that reflect its own climate typical of the valley of the Tagus. In mouth is fresh, nice, of a moderate acidity and powerful.
Food Pairing:
Ideal as wine of appetizer, starters, fish dishes, shellfish besides of the delight tasting it in a good company.
It is important to serve it at 6º-8º C in flute or tulip-shaped glass.

ELISA SPARKLING BRUT

Grape Varieties: Macabeo (Viura) 100%
Vintage: August.
Vinification: Cold maceration, descube after eight hours, clarification of the must before fermentation. Second fermentation in bottle , at least during 9 month. The sparkling wine is elaborated by “champanoise” traditional method. This is a completely home-made sparkling wine.
Annual Production: 40.000 bottles of 0.75 l.
Analysis:
Alcohol: 11.5% Vol.
Total tartaric acidity: 6.3 gr./l.
Volatile acidity: 0.2gr./l.
Total SO2: 60mgr./l.
Reduce sugars: 8 gr./l.

Expert Tasting:
Pale yellow color with greenish reflexes of brilliant aspect. Elegant aroma with floral notes that reflect its own climate typical of the valley of the Tagus. In mouth is fresh, nice, of a moderate acidity and powerful.
Food Pairing:
Ideal as wine of appetizer, starters, fish dishes, shellfish besides of the delight tasting it in a good company.
It is important to serve it at 6º-8º C in flute or tulip-shaped glass.