Gouveio, Málvasia Fina, Rabigato, Viosinho and Touriga Franca
After fermentation at low temperature, the wine remained on fine sediment (battonage) for 3 months in order to increase complexity. The final blend was prepared with second fermentation in bottle, according to the champenoise method.
The bubble is delicate, elegant and persistent, good acidity, creamy, smooth, great structure and prolonged after taste.
91 points in Robert Parker;17 points in Wine Magazine Portugal.