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