Valados de Melgaço Reserva Extra Bruto

The vines grow on west-facing slopes on the left bank of the Minho, on granite-rich soils at approximately 100 to 200 metres above sea level. After static clarification, the must ferments in stainless steel for 15 to 20 days at 16 to 18 °C and is matured for two months with weekly bâtonnage. The second fermentation takes place in bottle according to the traditional method; disgorgement occurs no earlier than 15 months later. The sparkling wine shows fine, persistent bubbles, herbal, floral and apple notes, followed later by pineapple, lively acidity, a creamy texture and a very dry, long finish. Documented by Portugal Vineyards and the Enóphilo Wine Fest Guide.