This sparkling wine from Quinta dos Castelares, grown on chestnut vines at 700 metres in Espada à Cinta, is a seriously ambitious statement. The Pinot Noir grapes, harvested early in August for maximum zest, are treated with the respect the variety demands – think direct press and “batonnage”. Following meticulous manual racking and “prise de mousse”, the wine spends twelve months in the cellar, relentlessly chasing that elusive perfect balance. It’s said to sing with pan-fried sea bass – a pairing that’s quietly challenging convention.
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