Tradition

The Sparkling Wines began to expand in the 17th century from the Champagne region of France, taking its name. The wines were produced from specific grape varieties grown in soil conditions and altitude giving the very own wine characteristics of freshness and acidity, being subjected to a slight pressing and a (second) typical fermentation process in which naturally get a very thin bubble of gas and 'Bouquet' characteristic.

Sparkling Wines are now also produced in other parts of the world, where producers discover optimal production conditions to the preservation of their identity and maintaining the fidelity to the original method. They cannot, however, use the designation 'Champagne', or even make reference to 'méthode champenoise', for in 1550 have been sealed to the wider world as a protective measure to the French production.

The quality sparkling tradition is no more than a selection of varied castes, lightly pressed, use of specific fermentation techniques, artistic blend of different wines in order to obtain a balanced and individualized batch, bottle by bottle, until that "spark " in each is reached. All this translates into a very personal care, attention to detail and critical expression, as opposed to mass production and quantity.