Made from Sumoll native red grape variety, 75 years old vine. Harvest fully manual. Grape let cool overnight. The next day, we loaded the press in a very delicate to prevent the must take colour. It is a red grape variety. Like the Champensoise method we extract the cuvée. Without addition of commercial yeast. Fermentation in steel tanks with controlled fermentation at low temperature. Light oak barrel aging once over the first alcoholic fermentation. Without provoke the malolactic fermentation. Second fermentation in bottle following the Champenoise method with a strict 30-month aging in bottle. Disgorgement without the addition of expedition liqueur (sugar), stabilizers or preservatives; fill with it. These sparkling wines are made with biodynamic fees, to enjoy the ultimate expression of the terroir.