This Dona Helena sparkling wine, born from the remarkable Pliocene clay soils of Pegões, is a delightful reminder that nature occasionally throws us a curveball – in the best possible way. The sandy terroir, shaped by millions of years of the Tejo and Sado rivers, delivers a truly vibrant acidity and a distinctly mineral character, very much in keeping with the style of the Setúbal region. Jaime Quendera’s talent is evident in the result – a wine with just 6g/L of residual sugar and a total acidity of 4.68g/L – and it’s simply begging to be enjoyed with fresh fish or seafood, or just savored for the beauty of its bubbles.
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