Quinta do Ortigão Baga Brut
Made by the classic method (bottle fermentation). The manual "remouage" and "dégorgement", a manual operation that follows the ancient traditions of the monks of Champagne, ensure the good quality of this sparkling wine. Intense aroma of red fruits, which are predominant in cherries. Fruity and fresh. Balanced finish, with excellent mouth volume.
Hehn Old Reserve Extra Brut
Straw yellow color of medium intensity. Evolved aroma without the notes of fresh fruit but with beautiful jam notes, tea, beeswax, soft toast and dried fruits. Aromatic and delicate, very creamy, concentrated, with excellent structure and complex. Prolonged finish marked by toasted hazelnut, honey and lemon zest, sophisticated and elegant sparkling wine.
Louis Roederer Brut Vintage Rosé 2016
Dom Pérignon Brut Vintage 2013
Elegance and prestige combined. Richard Geoffroy, cellar master at Dom Pérignon, is a creator who must and knows how to accept a colossal challenge: Dom Pérignon finely reigns over floral and fruity aromas. Its class and elegance invite you to any table. Savor its complex mouth, alive and rich in white fruit aromas. Discover its floral, vegetable and spicy nuances .
Nyetimber Classic Cuvée
Wine of structure and complexity through the precise process of 'assemblage' or blending. The classic cuvée is produced by the traditional method - a sparkling winemaking process characterized by the use of secondary fermentation in the bottle and is aged in the bottle for at least three years before release. Lovely pale gold and gentle, fine bubbles, toasty, spicy and complex aromas showing wonderful development after more than three years on lees in our cellar. The palate supports these complex, very fine and elegant aromas with a great combination of intensity, delicacy and persistence.
Messias Baga Blanc de Noir
Careful selection of limestone clay soil plots planted with the Baga variety, taking into account its balanced concentration and freshness. Vinification of the base wine using delicate attention to the grape pressing stage. Decanted must fermented with temperature control. Second fermentation in bottle according to the traditional method in order to obtain an increase in structure and complexity. Sparkling wine with a pale copper color. Abundant fine bubble and dispersed foam cord. Intense nose reminiscent of red fruits, pottery and baking notes. In the mouth it reveals a smooth and creamy mousse, with hints of red and black fruits dressed in an intense and invigorating final acidity.
Louis Roederer Cristal Brut 2013 Rose
A delicate and intense wine that reveals a precise and pure combination of sugary flowers, cocoa, toasted hazelnuts and candied citrus fruits. The texture is infinitely silky, concentrated and tasty, with an explosion of ripe fruit, red fruit, white chocolate, caramel. It is a powerful and elegant wine, with a crescendo of sensations that reach a true harmony of flavors and perfect integration. The finish is fresh, with a good bitterness that almost gives the wine "freshness".
Vila Nova de Tazem Neca Pet-Nat Brut
Vila Nova de Tazem Brut
Messias Sur Lie Brut
Wine made from Chardonnay. Base wine began the 2nd traditional fermentation inside the bottle and, in this case, all its interveners remained intact until wine consumption, the stage and the resulting evolutionary dynamism is constant in these Messias "Sur Lie". Turly -looking sparkling wine due to natural suspension sediment. Opacity is intensified over the course of the service. Abundant foam and very thin bubble. Currently has notes of green apple and mineral pointing in the nose. Creamy mouth of great intensity. Evolution and dynamic are the word of touch of this wine.
Primavera Unum Super Reserve Brut
Laurent-Perrier Brut Millésimé
It is a rare and striking wine that expresses the character of the year in the Laurent-Perrier style. White gold color with a fine shine. Flowery nose of great complexity, with notes of citrus and white peaches. A very present wine with a lively attack and great finesse with good minerality and grapefruit notes on the finish. Best served between 9°C and 11°C.
