Ribeiro Santo Reserva Brut

Complete destemming and pressing. Selection of grape must and subsequent cooling and decantation at low temperature. Fermentation in stainless steel vats at a temperature of around 16ºC for 3 weeks. Traditional fermentation method in the bottle, in a cool cellar, for 18 months, followed by disgorgement. Straw-yellow colour with an elegant aroma of dried fruits. Fine and persistent bubbles. Good structure and balance in the mouth. Contains sulphites.