Grape Variety
Negra Mole

Classification
Sparkling Wine (Traditional Method)

Winemaking
Hand-harvested grapes, gently direct-pressed with no sulphur or added CO₂. Spontaneous fermentation at controlled temperature. The second fermentation takes place in bottle, with free yeasts, following the Traditional Champagne Method. The wine is then aged on the lees in bottle for 12 months, gaining texture, finesse and complexity.

Winemaker
Joana Maçanita

Analytical Data
Alcohol: 12%
Residual Sugar: < LQ = 1.2 g/L
Fermentation Temperature: 12ºC
Malolactic Fermentation: No
Skin Contact: None
Total Acidity: 7.09 g/L
Bottles Produced: 886 (0.75 L)
Vintage: 2021
Release Date: October 2025

Serving Suggestions
Serve between 6ºC and 8ºC.