The oldest process in preparing the sparkling wine was not the Classic Method, but the Rural Method or the Old Method (in direct translation from the French). The reason is related to the existence of a stopper – the cork stopper – which is produced from the cork tree that exists only in the Mediterranean climate. This Old Method uses only one fermentation and not two, as in the Classic one. The grapes for its preparation must have sugar content as a white wine and not as a sparkling, because it has NO sugar addition in their development process. All the used sugar in the process is natural, was completely produced by the vine. Initially, the must is fermented in stainless steel vats making the end of the fermentation in the bottle, in order to create gas with a pressure equivalent to that of the Classic Method. The final wine presents the fermentation flavors, which were entrapped.
Has about 10% of Baga grapes. Very good fruit around it light but very pleasant to taste. Good mousse, fine, good acidity and long finish. Good for appetizer
Store and Serve Advices:
Store the bottle on its side at a constant 15 °C. Serve chilled to 8 °C.
Excellent as an aperitif, and with light meals and roasts or even desserts.
Reviews and Awards:
. 89 points in Robert Parker;
. 16 points in Vinho Grandes Escolhas;
. 15 points in Revista de Vinhos.
89 pts Robert Parker - Delicate and elegant aroma with good notes of wild berries, a vegetable touch that gives some claw. It is especially full-bodied, but...
91 pts Robert Parker - Yellow colour, citrus flavour with elegant and mineral profile. The Alvarinho, full of tropical fruit and structure, contrasts with...
15 pts Revista de Vinhos - Ruby red colour. Warm flavours of jammy forest fruit combined with aromas of violets and touches of spice. In the palate it's...
91 pts Robert Parker - Citrine colour. Intense and fresh citrus fruit aroma. Lemony acidity well balanced with fine and persistent bubble. Fresh, soft and...