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Fine and persistent bubble. Elegant and harmonious with a long finish marked by the minerality that is typical of Alvarinho grape variety.
By hand to small cases of 15 kg
The grapes were softly pressed followed by static decantation. Fermentation took place at controlled temperature of 15º C to make the cuvee sparkling. 15 % of the batch fermented in French (3rd and 4th year) barrels aging on lees for 8 months. The tartaric stabilization was followed by extractions for the second fermentation in the bottle (traditional Champagne method). The wine aged for 20 months on its lees prior to disgorgement.