Sparkling White Wine
Produced by the Classic Method and exhibiting an Alentejo profile of ripe fruit and body, rich and intense.
This harvest was characterized by a rainy winter followed by a long and mild summer. These cooler summer temperatures allowed for ideal grape maturation conditions.
Granite/schist with underlying clay loam soil.
Average age of vines
Antão Vaz, Verdelho.
Temperature controlled fermentation in stainless steel tanks (13-15ºC), bottle fermentation, lees contact for 9 months, degorgement. Classic method.
9 months in bottle.
Chemical Analyses Alcohol
David Baverstock and Sandra Alves.
Clear, fine and persistent bead.
Fine and complex aroma with notes of biscuit and hazelnuts.
Intense and elegant palate, with citric notes, well balanced with good acidity and long and rich finish.