Young aroma, revealing much freshness with apricot and pear notes. The yeast presence is indicative of the classic sparkling process. Elegance in mouth, alive and complex, very fine bubbles, all full of balance. Consensual and versatile for any time of day or night.

After the second fermentation in the bottle, the wine ages in cellars on yeast for a period of 16 months at a constant temperature of 12°C, thus finding the perfect balance between richness, flavor and elegance. To remove the yeast, remuage is carried out for 2 months. The deglazed wine releases the yeast and then a small amount of expedition liqueur is added to finish the wine. After a period of two months following this entire process, a bottle of sparkling wine is ready to enter the market. We advise not to delay its consumption for more than 10 months after its purchase.

16.5 pts - Vinho Grandes Escolhas
15 pts - Revista de Vinhos