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Grape Varieties: Cerceal, Gouveio.
Terroir: Vineyards located 700m above sea level on a gentle slope exposed to the southeast. Soils derived from shale metamorphic series with outcrops of quartz. Loamy sandy texture with some boulder.
Tasting Notes: Color: Straw yellow color of medium intensity. Aroma: Aroma evolved without the notes of fresh fruit but with beautiful compote notes, tea, beeswax, soft toast and dried fruit. Mouth: Aromatic and delicate, very creamy, concentrated, with excellent structure and complex. Prolonged finish marked by roasted hazelnut, honey and lemon zest, sophisticated and elegant sparkling wine.
Vinification: The grapes, harvested in 20kg boxes, were gently crushed, without destemming, in a pneumatic press, and the must was immediately pumped into stainless steel fermentation vats, where the fermentation took place. base wine. The wine was subsequently bottled and placed in a fresh cellar for the second fermentation according to the classic method, after which the "dégorgement à la glace" was aged in the bottle.
Fermentation: In stainless steel vats with a cooling jacket at a temperature of 15ºC to 17ºC.
Ageing: In stainless steel vats for approximately 7 months and in bottles on lees for more than 60 months.
Gastronomy: To accompany meals, although it adapts well as an aperitif, as it is not too dry. Serve between 9ºC and 11ºC.
Winemaker: Team A 2 V Jorge Sousa Pinto.
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