This sparkling wine remains in the cellar for 60 long months at a constant temperature of 12ºC. The Chardonnay shows refinement and freshness, the Arinto with exquisite acidity highlights the potential of the sandy-clay soil of Vinha das Andorinhas located in Pedreira de Vilarinho. To obtain the structure and preservation potential essential to this exceptional ELPÍDIO Superior Sparkling Wine, only the juices from pressing the whole grape core are used, after separating the first and last extractions. The grapes are left to ferment for the first time, transforming the juice into base wine. Remaining in the tank allows the development of the complexity of the aromas and structure of Elpídio Superior Sparkling Wine. The degorgement glacée of the Sparkling São Domingos Elpídio Superior Bruto releases the yeasts and then 4 g/L of expedition liqueur is added to finish the wine. After a period of two months after this entire process, the bottle of sparkling wine is ready to enter the market.
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