Titan Of Douro Espumante

Description

Titan of Douro Vine: Centenary vineyard plots planted at altitudes between 750 and 850 metres on poor, rugged transition loess–granite soils, giving the wine a surprising and natural acidity. Harvest Year: Blend of several vintages. Vinification: Fresh grapes, harvested at their ideal point of ripeness, hand‑selected and hand‑picked, transported in 20‑kg boxes to the cellar where they undergo a meticulous manual selection. The pressing is carried out on whole clusters, with the must sent to French oak barrels for the first fermentation and aged for 18 months. After this period the wine is bottled for bottle fermentation (classic method): The first fermentation is conducted with Lachancea thermotolerans yeast, known for its biacidification ability, producing lactic acid from fermentable sugars and contributing to natural acidity. The second fermentation uses Saccharomyces cerevisiae. Both fermentations use only must from previously passivated grapes, providing natural sugars of the same origin. After the second bottle fermentation the wine is subjected to extreme low‑temperature conditions, limiting yeast metabolic activity and resulting in a natural dosage below 5 g/L. Analytical Parameters: Total acidity: 10.0 g/L Volatile acidity: 0.70 g/L pH: 2.96 Residual sugars: < 5.0 g/L Total dry extract: 31.0 g/L Gastronomy: Ideal for pairing with complex, rich dishes such as fresh oysters with lemon, scallops, shellfish, long‑cured ham, meringue tart, and tropical fruit.