Tasting Notes
Young, fresh, slightly pink in color, aroma of dried fruits, in the tasting it has a very fine bubble that breaks down, a firm and fruity acidity .
Vinification
The grapes are discharged to the membrane press, where the tear must is extracted without pressing. The must is cooled for 24 hours, decanted and transferred to a stainless steel tank where it will ferment, with temperature control.
Aging
After fermentation, the wine decants naturally in the tank, being cleaned at the end of the year, when it is prepared to bottle sparkling wine, with free yeasts. The bottles of sparkling wine go to the cellar to carry out the 2nd fermentation in the bottle at a controlled temperature and absence of light. After fermentation, the bottles remain in the cellar, aging until regrinding and disgorgement without added sugar are carried out, at which point the product is ready for sale
Endnotes
Producer: Dulcinea dos Santos Ferreira
Designation of Origin: DOC Bairrada
Oenology: Paulo Sousa
Vineyard: Located south of the town of Ancas, in the municipality of Anadia, in the privileged area of Figueira da Costa,
Exposure to the sun from east to west. The vineyard produces the grapes in the Integrated Production system.
Grape Varieties: Baga
Soil and Climate: clay-limestone soil. Moderate Mediterranean climate with mild winters and not too hot summers. It thus has the conditions of a transition zone in which Atlantic and Mediterranean influences are mixed
Accompaniment Suggestions: Appetizers, seafood, grilled fish, light and fresh foods.
Scored: 17.5 in Grandes Escolhas Magazine
Ph: 3.12
Acidity: 5.90 g/L
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