The soil is composed of limestone marl and crystalline limestone, with numerous presences of fossils such as trigonia, oysters, and various bivalves such as buchotrigonia freixialensis and anchispirocyclina lusitânica.
The area enjoys a very specific microclimate. Wet and relatively cool in the winter and during the nights, contrasting with hot and dry days during the summer.
All this contributes to a slow but perfect ripening that retains the freshness of the Atlantic Ocean.
A traditional viticulture where bio-dynamics is privileged:
The vine is grown naturally in a protected area with respect for the biodiversity of fauna and flora.
Organic fertilization and drip irrigation, are reduced to their lowest level and an integrated pest control system is used, always privileging bio-dynamics, allowing the harvest of high quality and aromatic grapes at a low yield of 6t/ha.
Enology and maturation processes carried out on the property for the best revelation of the constituents of the fruit, its freshness, and the complexity of its flavors.
The harvest is manual and done in small 25 kg boxes at the best point of ripeness.
After a cold skin contact, which removes color and aroma components from the skins, the resulting must ferments for about 3 weeks at low temperatures in order to enhance the enormous aromatic richness contained in the grape variety.
All the vinification and maturation processes used are aimed at achieving sparkling wines with high complexity, depth of flavors and obtaining the finest bubbles.
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