Vinification: The grapes previously selected and exclusively transported in boxes of 20kg are pressed to obtain a must of great quality. The must is clarified at 12º C for 48 hours and fermented at controlled temperature for 12-15 days. Then there is an aging period on fine lees for 5 months. Afterwards, bottling and fermentation (classic method) take place as well as aging for 18 months, after which there´s the "remouage" and "degorgement". This way it emerges this Alvarinho/Trajadura sparkling wine.
Organoleptic Properties: Fine bubbles and persistent, elegant and complex flavors. Dry full-bodied (brut nature), good acidity, fresh, crunchy and creamy with persistent end.
Alcohol: 13% vol.
Total acidity: 5.4 g ác.tart./l
Residual sugar: 3.9 g/l
Storage: The bottles packed in carton cases should be stored without opening in a clean and airy place in normal conditions of temperature and humidity. The storing should not be done in places where there is sun exposition, or under a roof of easy warmness. The cases could not also be in direct contact with the floor. Cannot be stored in contaminated or contaminative areas: aromatic products, fuels, solvents, inks, pesticides, etc. Considering the short period of time in storing, it is not advised to put the cases downwards.
Gastronomy: It should be setved between 6 - 8º C. A Brut Nature especially delicious with seafood, grilled and roasted meat.
Grape variety: 70% Alvarinho 30% Trajadura
Oenologist: Abel Codesso
Presentation: Presented in a "champagne" antique green bottle, with complex capsule comprising label and back label where you find all the information about the wine.