Sidónio Sousa Special Cuvée Rosé

After fermentation, the wine naturally decant in the tank, being drained at the end of the year, when it is ready to bottle the sparkling wine, with free yeast. The bottles of sparkling wine are taken to the cellar to undergo a second fermentation in the bottle at a controlled temperature and in the absence of light. After fermentation, the bottles remain in the cellar, where they are aged until regrinding and disgorging without adding sugar, at which point the product is ready for sale.

When tasting, it has a very fine bubble that breaks up, a firm and fruity acidity.