The actual product may vary from the images shown on the website.
Putojantis sausas
Traditional method. Exclusively manual harvest and immediate pneumatic pressing. After juice selection first fermentation in thermo-regulated stainless steel vats. Blending and prize de mousse on slats in cellars at temperatures controlled for an average of 18 months.
Serve at 7-8 °C with almost any seafood dish, including sushi, sashimi and Thai food.
Antech, an independent family domain for 6 generations, is specialized in the elaboration of sparkling wines in the Crémant de Limoux appellation, near Carcassonne in the south of France.
