Sometimes we feel like breaking the mold and feeling different. This wine surprises us by giving us grape aromas as fresh as if a bunch of Xarel·lo were fermenting on our palate.

Vine variety and age of the vine:
50% Xarel·lo 55-year-old vine in deep, calcareous clay soil rich in calcium carbonate
50% Xarel·lo in deep, calcareous clay soil rich in calcium carbonate and slightly basic pH. Unfiltered and unsulfured wine. Limited production of 4900 bottles divided into 3 different fermentation batches. Harvest: manual in 18 kg boxes. Fermentation: with native yeasts in stainless steel at 13-14ºC.

Foaming: When the Xarel lo is in the final stages of fermentation, we lower the temperature to slow down the fermentation. We bottle with 20-24 g of sugar. This way, the foam is obtained without adding exogenous sugars to our vines (unlike the Champenoise method).

Tasting Note:
Baby Bubbles shows that the quality of the grape is key to having a fine and creamy foam when we do not age it for a long time. Aromas of grape, acacia nectar and citrus describe this sparkling wine as fresh and sweet. In the mouth, the foam caresses our palate, making us relive the perfumes of the harvest. Pure wine essence.