Roger Goulart Brut Reserva

The varieties are made separately. The grapes are refrigerated prior to pressing (to avoid loss of aromas). Must pressing yields of 50%. Static racking at low temperature. Must fermentation at 16-18ºC with selected yeast. Base wines with an important acid component and a fairly low pH for long ageing. After tirage, the second fermentation and ageing is carried out in cellars located at a depth of 30 metres, at a constant temperature of 14ºC all year round.