Raw Mamoelas Cut

Winemaking: The grapes, previously selected and exclusively transported in 20 kg boxes, are pressed whole to obtain a high quality must, to give rise to the sparkling Vinho Verde Alvarinho. The must is clarified at 12° C for 48 hours and fermented at 18° C for 12-15 days. Subsequently, bottling, fermentation (classic method) and aging for 12 months take place, after which the “remoage” takes place. and “degorgement”.

Organoleptic characteristics: Fine and persistent bubble, aroma with the presence of the grape variety, mineral, with some toast/biscuit and complexity, due to the aging in the bottle. Full-bodied, dry (natural brut), good acidity and fruit finish where the grape variety persists.