Espumante Quinta Do Poço Do Lobo Espumante

Descrição

After a very delicate grape pressing, using only the first obtained must, the resulting must was clarified and then fermented for 15 days in stainless‑steel tanks at a moderately controlled temperature. Production, following the classic method, started in April 2017 with the initial pressing, then a secondary fermentation took place in a cellar for 25 days at 15 °C, followed by an 18‑month bottle ageing on lees, for the first disgorged batch in November 2018.