CARRINHO / CART
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The manually picked grapes were pressed without crushing or stemming. The resulting must was clarified through static decantation, followed by fermentation at a controlled temperature. Later the tartaric stabilization was carried out at low temperature in order to prepare the wine for a secondary fermentation in the bottle (Champagne method)
With a citric 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.
Diogo Campilho / Pedro Pinhão