Adega
Harvest
Between August and September
Winemakers
Rui Reguinga, Carlos Rodrigues and Bruno Pinto
Vinification
The grapes are picked at the ideal moment of ripeness. Harvested by hand, they are taken to the winery where they are carefully selected, destemmed and crushed. After 24 hours of cold static decantation, the must is racked and inoculated with selected yeasts that carry out the alcoholic fermentation at a controlled temperature of 15ºC for about two weeks. At the end of this first fermentation a wine is obtained, which is the basis of sparkling wine, relatively neutral in terms of aromas and with a marked acidity. In the second phase, the “Traditional” or “Classic” method is followed, which consists of a second fermentation of the base wine inside the bottle, during approximately 2 months the yeasts transform sugar into alcohol and as a consequence release carbon dioxide, giving rise to the sparkling wine’s “perlage” (bubbles). The sparkling wine then goes through an autolysis and ageing process that lasts about 24 months in the cellar. It is finished with the removal of impurities (lees) through manual “remuage” and machine “degorgement”.
Production
2.000 bottles 75CL
Allergens information
Contains sulphites.
SKU: 106782
