Vinification: The grapes previously selected and exclusively carried in crates of 20kg are squeezed entirely to obtain a high quality must. The must is clarified at 12º C during 48 hours and ferments at controlled temperature during 12-15 days. Later, it is proceeded the bottling, fermentation (classic method) and period of training of 9 months, that at the end is made the "remouage" and "degorgement". The Espumante (sparkling) Vinho Verde Alvarinho/Trajadura is born like this.
Organoleptic Properties: Slim and persistent bubble, elegant and complex aroma. Full-bodied, dry (Bruto Natural), excellent acidity, fresh, creamy and persistent end.
Alcohol: 12.5% vol.
Total acidity: 6.6 g ác.tart./l
Residual sugar: 2.2 g/l
Storage: The bottles packed in carton cases should be stored without opening in a clean and airy place in normal conditions of temperature and humidity. The storing should not be done in places where there is sun exposition, or under a roof of easy warmness. The cases could not also be in direct contact with the floor. Cannot be stored in contaminated or contaminative areas: aromatic products, fuels, solvents, inks, pesticides, etc. Considering the short period of time in storing, it is not advised to put the cases downwards.
Gastronomy: To drink between 6 - 8º C. Excellent for the accompaniment of entrances and Portuguese typical plates.
Grape variety: 70% Alvarinho 30% Trajadura
Oenologist: José Domingues
Presentation: Presented in a "antique green champagne" bottle, with a complex capsule, whose labelling and sealing is composed by a front and a back label where you can find all the information concerning the Sparkling