Sparkling wine

TOJEIRA SPARKLING
WHITE SEMI-DRY
TOJEIRA SPARKLING
WHITE BRUT
TOJEIRA SPARKLING
ROSE BRUT
TOJEIRA SPARKLING
RED BRUT

TOJEIRA SPARKLING WHITE SEMI-DRY

Classification: Vinho Espumante de Qualidade
Type: White Semi-Dry
Breeds: Arinto (40%), Azal (40%), Chardonnay (20%)
Soil: Granitic
Altitude: 250 m

Vinification: The grapes are harvested by hand and destemmed followed by a soft pressing in order to preserve the characteristic aromas. After defecation by cold, the must is inoculated with selected yeasts. The fermentation takes place in stainless steel vats at controlled temperature of between 14-16ºC. The 2nd fermentation occurs by the classical method in cave at a controlled temperature of 14ºC, where it remains on stage at least 12 months.

Color: Citrine.
Scent: Fruity with sweet notes of kernel fruit jams, linden flowers and slight mineral.
Taste: Fine and persistent bubbles. Slight sweetness balanced by refreshing acidity, engaging, with long and harmonious finish.
Consumption: Now or within 2 years at an ideal temperature of 6-8ºC.
Gastronomy: Accompanies all kind of pastries and tropical fruits.

Analysis: Alcoholic Contents – 12,5%; Total Acidity – 7,2 g/L; pH – 3,3; Residual Sugars – 30,0 g/L;

Winemakers: Filipe Ribeiro and Nuno Grosso

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TOJEIRA SPARKLING WHITE BRUT

Classification: Vinho Espumante de Qualidade
Type: White Brut
Breeds: Arinto (40%), Azal (40%), Chardonnay (20%)
Soil: Granitic
Altitude: 250 m

Vinification: The grapes are harvested by hand and destemmed followed by a soft pressing in order to preserve the characteristic aromas. After defecation by cold, the must is inoculated with selected yeasts. The fermentation takes place in stainless steel vats at controlled temperature of between 14-16ºC. The 2nd fermentation occurs by the classical method in cave at a controlled temperature of 14ºC, where it remains on stage at least 12 months.

Color: Citrine.
Scent: Fruity, with notes of citrines and kernel fruits, linden and slight mineral.
Taste: Fine and persistent bubbles. Balanced mouth, refresing acidity, enganging, with long and harmonious finish.
Consumption: Now or within 2 years at an ideal temperature of 6-8ºC.
Gastronomy: Accompanies all kind of entries, roasted meats, cheeses, pastries and fruit (cherries, strawberries).

Analysis: Alcoholic Contents – 12,5%; Total Acidity – 7,2 g/L; pH – 3,25; Residual Sugars – 6,0 g/L;

Winemakers: Filipe Ribeiro and Nuno Grosso

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TOJEIRA SPARKLING ROSE BRUT

Classification: Vinho Espumante de Qualidade
Type: Rosé Brut
Breeds: Touriga Nacional (60%), Pinot Noir (30%), Padeiro de Basto (10%)
Soil: Granitic and schist-clay
Altitude: 250-350 m

Vinification: The grapes are harvested by hand and destemmed followed by a soft pressing in order to preserve the characteristic aromas. After defecation by cold, the must is inoculated with selected yeasts. The fermentation takes place in stainless steel vats at controlled temperature of between 14-16ºC. The 2nd fermentation occurs by the classical method in cave at a controlled temperature of 14ºC, where it remains on stage at least 12 months.

Color: Rose.
Scent: Fruity with sweet notes of red and kernel fruit jams.
Taste: Fine and persistent bubbles. Balanced mouth, refresing acidity, enganging, with long and harmonious finish.
Consumption: Now or within 2 years at an ideal temperature of 6-8ºC.
Gastronomy: Accompanies all kind of entries, pastries, red and tropical fruit.

Analysis: Alcoholic Contents – 12,5%; Total Acidity – 7,5 g/L; pH – 3,3; Residual Sugars – 8,0 g/L;

Winemakers: Filipe Ribeiro and Nuno Grosso

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TOJEIRA SPARKLING RED BRUT

Classification: Vinho Espumante de Qualidade
Type: Red Brut
Breeds: Vinhão (40%), Borraçal (30%), Touriga Nacional (20%), Amaral (10%)
Soil: Granitic and schist-clay
Altitude: 250-350 m

Vinification: The grapes are harvested by hand and destemmed followed by a soft pressing in order to preserve the characteristic aromas. After defecation by cold, the must is inoculated with selected yeasts. The fermentation takes place in stainless steel vats at controlled temperature of between 14-16ºC. The 2nd fermentation occurs by the classical method in cave at a controlled temperature of 14ºC, where it remains on stage at least 12 months.

Color: Ruby.
Scent: Aroma with notes of forest fruits and slight floral.
Taste: Fine and persistent bubbles. Firm tannins, good acidity, full-bodied and long final.
Consumption: Now or within 2 years at an ideal temperature of 6-8ºC.
Gastronomy: Accompanies grilled and toasted red meats.

Analysis: Alcoholic Contents – 12,5%; Total Acidity – 7,0 g/L; pH – 3,47; Residual Sugars – 8,0 g/L;

Winemakers: Filipe Ribeiro and Nuno Grosso

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