It is vinified through fermentation of skins, where the must is placed in small decanters of 1 m3, remaining there for 24 to 36 hours to be decanted through natural precipitation. At the end of this process, the must is transferred to stainless steel barrels were it ferments, with temperature control achieved through cooled water. Our goal here is to have a base wine with a slightly higher alcoholic content, while keeping a high acidity. The base wine goes through a sparkling process, usually in March of the following year and, in the case of Super Reserva, it is aged for 24 months in the cellar before the dégorgement. It is a sparkling wine produced through traditional methods, fermented in the bottle, and the remuage is done by hand in wooden pupitres. Since it is a bruto natural, it has no added sugar in the liqueur d’expedition.

White Blend – Bical and Maria Gomes./ ABV 12.5%