Once each variety has been collected separately, the grapes are de-stemmed and the pulp is cooled to 14º C before pneumatic pressing at 0.2 bar. Then the flower must is separated 55%, followed by the static silting. The fermentation takes place in stainless steel tanks at a controlled temperature of between 16 and 18º C. After careful blend of the three varieties, gentle clarification is performed, as well as tartar stabilisation and final filtering. The second fermentation takes place in the bottle following the traditional method, with minimum ageing on lees of 12 months.
For its dynamic mousse, its freshness and elegant aromas of white fruits, Mirame makes a delicious aperitif and pairs with any starter. An ideal companion for seafood and savoury tarts andsalads. Serve at a temperature of 6º-7ºC.
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