The new sparkling Perdigon is from a parcel of young Pinot Noir at 350m on limestone in Cabanes, close to the Mediterranean 100km north of Valencia, along with a small amount of old bush vine Garnacha Tintorera which Alfredo uses for his Amanda rosado. Grapes were hand-harvested in mid-August and cold-macerated for 3 days whole cluster. The juice was then racked into steel vat for primary fermentation and bottled before fermentation went completely dry in the m_todo ancestral style, finishing secondary fermentation on fine lees for 9 months. The result is a sparkling ros_ with bright red fruit and a pleasant effervescence, enjoyable as an aperitif or with grilled poultry, fish and vegetable dishes.
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