Reviews and awards:
90 points Wine Magazine;
17 points Grandes Escolhas Wine.
Winemaking:
Gentle pressing and decantation for 12 to 36 hours under controlled temperature of 12ºC - 16ºC. Fermentation for up to 15 days under controlled temperature of 16ºC – 18ºC. Yeast and tirage liqueur are added to this fine and aromatic wine, fermenting in the bottle for 24 months at controlled temperatures of 10ºC – 12ºC. Aging in stainless steel tanks with controlled temperature and regular lees stirring for 3 to 6 months. Fermentation in the bottle for 24 months before disgorgement.
Exam notes:
Clear and citrine in color, the mousse is delicate and fine with a persistent crown. The nose is bright and attractive, with fine aromas of tropical fruits and light floral notes.