João Paulo Gouveia
Base wine, prepared at the optimum time of ripening of the grapes for this type of product, fermented at temperatures not exceeding 14ºC. The second fermentation by the classical method took place over a period of more than 15 months. After that the remouage and degorgement were carried out. Stage of Cave of 15 months and 2 months after degorgement, before being released to the consumer. Bright yellow-green color, citrus scent with an interesting mineral touch. Fresh wine, mineral, green and yellow fruit, with good balance. End of test pleasant sensation of freshness.