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Espuma de Piedra Blanc de Noir

Translated from the Mexican distributor:

100% Barbera

Traditional method, 24 months on the lees, second fermentation in the bottle.

It is recommended to serve with smoked salmon, caviar, lobster, seafood, shellfish and fish.

Straw yellow with soft green highlights. Aromas of green apples. The palate is smooth and refreshing, with an elegant honeyed finish.

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