Produced by the Classic Method and exhibiting an Alentejo profile of ripe fruit and body, rich and intense.
Integrated Production (certificate)
The 2013 viticultural year was characterized by a cool and wet spring, followed by a dry summer with large diurnal temperatures, making for good maturation conditions and sound healthy grapes.
Granite/schist origin, clay-loam structure.
AVERAGE AGE OF VINES
Temperature controlled fermentation in stainless steel tanks (13ºC to 15ºC), bottle fermentation, 9 month ageing on lees before degorgement. Classic method.
9 months in bottle.
An experimental wine resulting from the restlessness of our winemakers, Herdade do Esporão’s espumante defies the laws established for the hot and sunny region of the Alentejo.
Antão Vaz is the grape used to create a sparkling wine with the necessary colour, aroma and body for this type of wine. Only produced in exceptional years, it is fermented at controlled temperatures in stainless steel vats (13 ºC a 15 ºC), followed by bottle fermentation and nine months on lees until “dégorgement” (classic method).
David Baverstock and Sandra Alves
Clear with a fine and persistent bead.
Elegant and intense, citric flavours, rich and well balanced with a long finish.
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