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Quinta da Lagoalva

Sparkling Rose

Should be served at 8ºC/10ºC

Vinificação:

The hand picked grapes were pressed without crushing or stemming (full bunches). The resulting juice was clarified through static decantation, followed by fermentation at 17ºC. Later the tartaric stabilization was carried out in order to prepare the wine for a secondary fermentation in the bottle (Champagne method);

Notas de prova:

With a salmon colour, fruited aroma and taste, it is mouth filling and fresh, with fine bubbles and persistent with marked floral notes. Should be served at 8ºC to 10ºC as an aperitif or accompanying salads, pasta, seafood, lean meats and grilled fish.

Wine makers:

Diogo Campilho / Pedro Pinhão

Quinta da Lagoalva

Sparkling Rose

Alfrocheiro

Winemaking:

The hand picked grapes were pressed without crushing or stemming (full bunches). The resulting juice was clarified through static decantation, followed by fermentation at 17ºC. Later the tartaric stabilization was carried out in order to prepare the wine for a secondary fermentation in the bottle (Champagne method);

Tasting notes:

With a salmon colour, fruited aroma and taste, it is mouth filling and fresh, with fine bubbles and persistent with marked floral notes. Should be served at 8ºC to 10ºC as an aperitif or accompanying salads, pasta, seafood, lean meats and grilled fish.

Enologists:

Diogo Campilho / Pedro Pinhão