Honoring the long tradition of sparkling wines in the region of Bairrada, we reinvented the production of the sparkling Vadio by aging the base wine using a Solera method which started in 2007, with already 10 harvests in the base wine.

 

Produced from bical, baga and cercial, each plot is harvested individually during the morning, followed a gentle whole bunch pressing. The fermentation takes place totally in barrel and the aging on lees is promoted for about 6 months.

 

In the first months of the new year about 30% of the base wine is removed to make the new tirage (bottling of the sparkling wine). At that moment, the solera is again attested with wine from the previous harvest, and thus continuously harvest after harvest, ensuring consistency and character. Respecting the classical method, the second fermentation takes place in bottle, and the minimum aging before the first dégorgement is of 18 months.

 

The aroma has great complexity and elegance, as a result from the solar aging. It is dominated by nuts, notes of crystallized fruit and a slight salinity. The palate is creamy and rich with a balanced acidity and a lot of depth.