Designation: DOC Alentejo
Grape varieties: Arinto and Alvarinho
Soil: Chalky-clay
Winemaker: Óscar Gato
Vinification: Grapes carefully selected from vineyards with favourable maturation to the production of sparkling wine; balance in terms of a lower sugar level and higher acidity - these were the ingredients to produce the Montes Claros sparkling wine. The harvest was performed manually during the mornings to achieve the ideal temperature of the grapes as they arrived in the winery. The grapes were transported in small quantities. After the crushing and destemming of the grapes, pressing, decantation through cold system for about 24 hours and alcoholic fermentation at a controlled temperature followed.
Ageing: Having obtained the wine base to produce sparkling, the wine was then bottled and stored in the cellar. The second fermentation was performed in the bottle – the classic method. After the second fermentation and the ageing the “dégorgement” was performed to extract the yeasts, and then the topping, the process through which the “musselet” and the cork are placed.
Alcohol: 12%Vol
Total Acidity: 6,20 g/l
pH: 3,20
Total SO2: < 140 mg/l
Colour: Crystal appearance, citric colour with yellow nuances and fine bubbles.
Aroma: Elegant aroma of tropical fruits and slight hint of almond.
Palate: Young, fresh with citric flavours. Great balance between acidity and alcohol levels.
How to serve: Best served at 6 - 8ºC.
Gastronomy: Aperitif.
Consumption: Consumed after bottling or it can age for another 2 years.
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