Method:
After obtaining a base wine from Red Verde grapes, the tirage process starts (1st stage of the sparkling-wine making process).
Once it is bottled, the tirage liqueur is added to the base wine, provoking a 2nd fermentation.
The fermentation period is at least 9 months, at a constant temperature. During this process the bottles are in a horizontal position.
This is followed by disgorgement (freezing of the neck of each bottle to remove the sediment).
The expedition liqueur is then added.
Finally the wine is labelled and muzzled
Characteristics:
Alcoholic Strength (% vol.): 11.0
Total Acidity (g/l Tartaric Acid): 8.5
Reducing sugars (g/l): 13.0
pH: 3.2
Total Acidity (g/l Tartaric Acid): 8.5
Reducing sugars (g/l): 13.0
pH: 3.2
Profile:
Appearance: Intense rubi.
Nose: lightly vinous, carbon dioxide gas from the sparkling-wine making process.
Palate: lightly vinous, carbon dioxide gas.
Nose: lightly vinous, carbon dioxide gas from the sparkling-wine making process.
Palate: lightly vinous, carbon dioxide gas.
Varieties:
Vinhão, Borraçal, Espadeiro
