Tasting sheet WINEMAKING The "Sobremadre" production consists of fermenting white grape must with 25% of Tempranillo skins, while the rest is virgin must. Once fermentation is finished, it is not racked and it macerates with its lees and these skins for about six months (depending on the year, it may vary). All of this is done with temperature control at 18 ºC. Afterwards, it is bottled directly from the fermentation tank without any clarification or filtration through earth. VISUAL Medium-low layer ruby red color, with clearly visible remains of carbonic gas that has formed endogenously as a result of the must's contact with the "mother" (destemmed and crushed grapes). OLFATORY Aromas of fine yeast mixed with fruity notes that grow over time. GUSTATORY Wide and sparkling on the palate, with a finish reminiscent of bitter almonds. PAIRING It offers a wide range of possibilities for appetizers, cheeses, salads, oily fish, and rice dishes, to which meats and stews can be added.