Encosta da Capela Sparkling Extra Brut

Winemaking

The harvest is manual, and the previously selected grapes are pressed whole to obtain a high quality must. The must is clarified for 48 hours and fermented at a temperature between 15 and 17°. After fermentation, is bottling is carried out for the second fermentation (classic method) and aging for 24 months in lees, ending with remuage and degorgement.

Test Results

It presents a fine and persistent bubble, revealing floral, citrus, light toast and biscuit notes on the nose. In the mouth it is creamy, dry, elegant, full-bodied, persistent and with good acidity.