Ribeiro Santo Blanc de Noirs White

Total destemming and pressing. Selection of the grape must and cooling at low temperatures. Fermentation only in stainless steel vats, with temperatures rounding the 16ºC for 3 weeks Traditional method of fermentation in-bottle, in a cool cellar, for 18 months, followed by the degorgement. Slightly salmon colour, aromatic with mineral notes, dried fruit and citrus. Good acidity, fine and delicate bubble and creaminess on the long finish. Goes well with all kinds of salads, white meat, sushi and grilled fish. Contain sulfites.