The wine is fresh, aromatic and elegant with flavors of pear, lemon and fresh herbs. Smooth, delicate bubbles flow across the palate, lifted by a refreshing acidity and lively concentration of flavor. The finish is sublime, layered and complex.
During the phylloxera epidemic in France in the 19th century, many Champagne houses sent personnel to the Bairrada region of Portugal to produce sparkling wine, and when they returned to France in the early 20th century, they left behind the knowledge and equipment to make these wines.
Grapes are partially destemmed and crushed. The must is then cooled during 24 hours and then decanted before being transferred to temperature‐controlled stainless steel vats for initial fermentation.
Pairs well with shellfish, appetizers and snacks, and aperitif.