Manuel Pires da Silva, Manuel Vieira and Maria Godinho.
Vinifikation
Fermentation in stainless steel vats, the temperature controlled at around 16 º C. It was bottled and subject to the second fermentation, according to the classic or "champagne" method.
Tasting-Notes
Citrus color and a nose where mineral and citrus notes appear with slight toast in a very harmonious whole, to invite to be drunk.