A “blanc de noir” made entirely from the Baga grape indeginous to the Bairrada region.
Tasting Notes Elegant aroma, dominated by floral and mineral notes with notes of brioche. Very fine bubbles and delicate mousse give this sparkling a lot of creaminess with a delicate and distinct finish.
Vinification/Maturation After the second fermentation in the bottle, the wine is aged in cellars on the yeast for a period of 24 to 36 months at a constant temperature of 12 ° C giving it the perfect balance of weight, taste and elegance. Remuage for 2 months before disgorging the yeast and the addition of a small amount of expedition liqueur to finish the wine.The wine is bottle aged for 2 months before releasing into the market.
Technical info Total Acidity 6,84 g/L
Total Sugar 8,0 g/L
Pressure 4,9 bar
Wine Maker Susana Pinho
Alcohol By Volume
Age of Vines
VINEYARDS Grapes coming from the sub-regions of Sao Lourengo do Bairro, Vilarinho do Bairro and Ventosa do Bairro, planted in sandy clay soils, with a planting density between 3500 to 4500 plants per hectare. Guyot upward trained. The vineyards are monitored throughout the growing season, from pruning to harvest, thus ensuring a high quality production of wine and health, whose income ranges between 7 and 10 ton/hectare. The harvest is done for 20 kg boxes that will stand in a refrigerator for 24 hours before being gently and slowly pressed.