Kompassus

Harvest the last week of August. Cool weather with fog mornings. Balanced maturation, with 3-pass harvest. Fermentation with temperature control at 14ºC. Grapes transported in perforated boxes of 15 kg. Slight pressing with dry ice cooling. Fermentation in stainless steel. Drawing in February of 2014 according to the classic method Champagne, being in stage on lees about 3 years. Dégorgement without added sugar - Brut Nature. Excellent aromatic presence, with notes of hazelnut, and others that resemble toasted bread, baked apple. Unctuous in the mouth, with a very fine bubble, in a set of profile very dry but very elegant, sophisticated, long, full of flavor. Delicious.