Product details
Total destemming of the grapes. This is followed by a cold static decanting for 24 hours, after which the must is separated from the lees. Fermentation begins at controlled temperature, at 16ºC. After the end of alcoholic fermentation, the wine ages on fine lees for 2 months. The method used in the preparation of sparkling wine is the Classic Method, with the second fermentation in the bottle. After preparing the base wine, tirage liqueur is added and then bottling is carried out. Sparkling or second fermentation takes place at 12ºC in the cellar. This is followed by a 15-month aging, the time necessary to reach the desired level of quality. Before its commercialization, it is remuage and disgorgement, ending the process with the addition of expedition liqueur, without any addition of sugar, thus being the most authentic expression of a great natural sparkling wine. Aging of approximately 15 months.
Grape Varieties:
Gouveio,Malvasia Fina,Códega do Larinho,Arinto
Tasting Notes:
Golden yellow colour, with fine and persistent bubbles. It is distinguished by the purity and vigour of its noble and distinct aromas, with an elegant and complex nose, with notes of biscuit from the cellar evolution, in a set marked by a strong character. In the mouth it is marked by floral notes, white fruits, with delicate nuances of brioche and dried fruits. It stands out for its good volume, smooth mousse, purity and elegance, based on a full-bodied, vigorous and firm structure, providing surprising harmony.
Store and Serve Advices:
Recommended serving at a temperature of 6 to 8ºC.
Food Pairing:
Fita Azul Brut Nature is the ideal proposal for unique experiences, full of character and elegance. Excellent as an aperitif, accompaniment to light meals, roasts or even desserts.
Allergens:
Contains sulphites.
Disclaimer:
This product does not contain any outer box and it's sold as presented on the pictures. If you have any specific instructions, please contact our customer service team and we will do our best to fulfill your request.
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