Electium petillant naturel nv

PORTUGAL

IN THE VINEYARD:

REGION: Vinho Verde.

VARIETALS: Espadeiro

FARMING PRACTICES: Traditional.

PLOUGHING: Grassed over (legumes and native plants). Spring ploughing for composting.

SOILS: A mix of granitic and sandy soils.

WEATHER: Atlantic Weather

VINES: 25 year old vines. Bush & Trellis.

HARVEST: Entirely made by hand in small crates during the night.

IN THE CELLAR:

WINEMAKING: All varietals are co-fermented spontaneously with native yeasts. The first fermentation takes place 21 days in stainless steel tanks. The second fermentation takes place in the bottle for a minimum of 2 months according to the Method Ancestral. Disgorging is done by hand one bottle at a time

TREATMENTS: No chaptalization and acidification at all. The idea is to stay natural as much as possible.

PRESSING: The grapes are placed in small concrete tank intact and the is juice extracted by its own weight.

MALOLACTIC: Spontaneous, if any.

AGING: A minimum of 12 months on the lees

SULFITES: ≤20 mg/L.

WINEMAKER: Jose Oliveira.

DATA: 11.5% Alc. Below 2 g/l residual sugar

PHILOSOPHY: Low intervention. We believe that the best wines are born in the vineyard.

TASTING NOTES: Deep pink color, slightly cloudy due to not being filtered.On the nose it reminds of red fruit jam, strawberry candy. Refreshing,delicious mouthfeel with a graceful and persistent bubble, which gives it even more elegance.

Ideal serving temperature: 40- 43 ºF.