At a controlled temperature the base wine was produced, from grapes of the varieties Fernão Pires and Arinto. Inoculated with selected yeasts, the second fermentation occurred in the bottle, according to the classical method. Trained for 12 months in basement prior to degórgement.
WINEMAKER’S TASTING NOTES
Color: citrine color, with fine and persistent bubble; Aroma: citrus fruits and nuts.
Body: complex, balanced, sweet, fresh and with a nice finish.
Temperature: Should be served between 8-10oC.
Suggestion: great for accompanying starters, delicate cheeses, fish dishes and seafood.
In bottle for at least 9 months prior to performing the degassing; “Remuage” in “desks” for 1 month;