Ataíde Semedo Millésime Bruto 2016 (Magnum) Sparkling

Winemaking

Smooth pressing of the grapes. Vinification in stainless steel vats at temp. of 17/18°C. Stocking, preparation and production of the base wine in the spring of 2017 (end of March) with a 2nd fermentation in bottle at a temperature of 15/16ºC for 45/60 days. 42 months internship in the basement.

The amount

500 bottles

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