At a controlled temperature, the base wine was produced from Fernão Pires and Arinto grape varieties. Inoculated with selected yeasts, the second fermentation took place in the bottle, following the classic method. It matured for 12 months in the cellar before disgorgement. Bottled for a minimum of 9 months before the degassing process; “Riddling” on “pupitres” for 1 month.
WINEMAKER’S TASTING NOTES
Color: Citrine hue, with a fine and persistent effervescence.
Aroma: Citrus fruits and dried fruits.
Body: Complex, balanced, sweet, fresh, and with a pleasant finish.
Suggestion: Excellent for pairing with appetizers, delicate cheeses, fish dishes, and seafood.