Electium petillant naturel nv

PORTUGAL

IN THE VINEYARD:

REGION: Vinho Verde.

WINEMAKER: Jose Oliveira

VARIETALS: Loureiro 60%, Aristo 20%, Avesso 20%.

FARMING PRACTICES: Traditional.

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

SOILS: A mix of granitic and sandy soils

WEATHER: Atlantic

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: No

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: Straw yellow color, slightly cloudy due to not being filtered. The aroma reveals a perfect harmony between the floral notes of Loureiro, the minerality of Arinto, and the nuances of fresh fruit so characteristic of Avesso, finishing with a touch of bread yeast that comes from the autolysis of the yeasts that make the fermentation in the bottle and remain there. It has a graceful and persistent bubble, which gives it even more elegance.

FOOD PAIRINGS: Due to its freshness, it’s great to drink alone, but also to pair with seafood and rice dishes, such as sea bass, or with grilled pork ribs in lemon sauce.

Ideal serving temperature: 40- 43 ºF.