Blanc de Noirs
Touriga Nacional, Tinta Pinheira
The grapes were completely destemmed and immediately pressed in a pneumatic press. The tear must was cooled and decanted at low temperatures for 24 hours. The fermentation was carried out in a stainless steel tank with temperature control of about 16ºC for 3 weeks. It was only made in stainless steel to preserve all the aromas of fresh fruit. The foaming process followed the traditional method of bottle fermentation, which took place in a fresh basement for 18 months. Color slightly salmon, aromatic, with mineral notes, nuts and citrus fruits. Good acidity, fine and delicate bubble. Creaminess in the long finish.