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Fermentation in open wooden vats uses 30–50% whole bunches with 10–15 days maceration
With its balanced flavors and refreshing character
showcasing the family s commitment to quality viticulture
Found on some of the most prestigious wine lists in the world
On the palate
VADIO BAIRRADA BRUTO PERPETUUM VINHO ESPUMANTE NV Varietal:Bical - Baga - Cercial Fermentation in open wooden vatsVadio was founded in 2005 by Lus Patro and Eduarda Dias, reviving Bairrada's sparkling wine tradition through a solera system established in 2007 that now holds 13 vintages. Grapes come from Vale D. Pedro's organically farmed clay limestone vineyards, with 30% extracted and replenished annually. The blend 60% Bical, 30% Baga, 10% Cercial undergoes whole cluster pressing and barrel fermentation, spending eight months on lees in the solera before a
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