The grapes were selected through the sorting belt before entering the press and were lightly pressed. The first alcoholic fermentation took place at a temperature of 13/14ºC in small 500-liter vats. The bottling for the second fermentation was done according to the traditional method, with wild yeasts and manually, occurring in a cellar at a constant temperature of 17ºC. Battonage was done on each bottle once every 2 months until disgorgement. Everything was done manually from harvest to the box.
Producer: Monte da Ravasqueira
Year: 2013
Capacity: 0.75
Alcohol content: 12
Region: Alentejo
Grapes: Alfrocheiro
Very lively acidity and a very fine bubble, with added notes of crystallized fruit and biscuit.
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