Located south of the town of Ancas, in the municipality of Anadia, in the privileged area of Figueira da Costa, East-West sun exposure. The grapes are unloaded into the membrane press, where they are crushed and the must is extracted. The must is cooled, decanted and transferred to a stainless steel tank where it will ferment, with temperature control. After fermentation, the wine settles naturally in the tank, being passed to clean at the end of the year, when it prepares to bottle sparkling wine, with free yeast. The bottles of sparkling wine go to the cellar to carry out the bottle fermentation at a controlled temperature and absence of light. After fermentation, the bottles remain in the cellar, aging until regrinding and disgorgement without adding sugar, at which point the product is ready for sale.
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