Quinta do Ortigão Baga Brut

After a very delicate pressing of the grapes, taking advantage of only the first must obtained, it fermented for 15 days in stainless steel tanks at controlled temperature. The preparation, following the classical method, began with the circulation, and the refermentation took place in the basement for 23 days at 15 ° C, followed by a 9-month bottle aging period on lees, for the first batch of giblets. The mouth is very fresh, dry and long. The aromatic sensations perceived by direct olfaction are confirmed. Contains sulfites.

The grapes are unloaded into the membrane press, where they are crushed and the must is extracted. The must is cooled, decanted and transferred to a stainless steel tank where it will undergo fermentation, with temperature control. After fermentation, the wine naturally settles in the tank, being cleaned at the end of the year, when it is prepared to carry out the bottling of sparkling wine, with free yeasts. The bottles of sparkling wine go to the cellar to carry out the fermentation in the bottle at a controlled temperature and in the absence of light. After fermentation, the bottles are kept in the cellar, where they are staged until regrinding and degorgement are carried out without the addition of sugar, at which point the product is ready for commercialization. Young, slightly golden in color, fruity with an elegant aroma, very fine and velvety bubble that melts in the mouth, with a present acidity that gives it a good presence in the mouth, in a creamy, fresh and balanced set. Contains sulfites.