The grapes are grown in granitic and shale soils, at 400 meters above the Douro River. The selected grapes are harvested by hand to 12 kg boxes, de-stemmed and crushed to a small mill. After treading the wine is in contact with the skins for 24 hours. The alcoholic fermentation takes place over about 12 days, with treading and temperature control. natural stabilization with minimal stage 12 months on fine lees. Secondary fermentation in the bottle made in the Traditional Method. Minimum cellaring 12 months.

Tasting Notes

This traditional method red sparkling wine has flavors of raspberries, blackberry jam, and cranberry. It’s both tart and refreshing, with a slight creaminess adding complexity and body.

Food Pairing

Pizza, pasta, BBQ chicken, suckling pork

Analysis

Alcohol: 10.5%
TA: 7.8g/l
RS: 4.1g/l
pH: 3.26

Grown in granitic soils with low organic matter. Selected grapes are harvested by hand, crushed and pressed in a short time, followed by a decantation process for 48 hours. Fermentation in small stainless steel vats. Natural stabilization stage 5 months on lees. Then wine is aged 3 months in the bottle before release.

Tasting Notes

Ripe peach, apricot and a touch of honey and white flowers on the nose. Rich fruit on the palate, with flavors of peach and dried apricot, and a refreshing slightly fizzy finish.

Food Pairing

Pad thai, sesame chicken, or perfect to replace a beer on a hot day

Analysis

Alcohol: 11%
TA: 5.9g/l
RS: 12g/l
pH: 3.24