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Fermentation at a controlled temperature, carried out in French oak barrels. Aged on fine lees for 6 months with periodic bâtonnage. Second fermentation in the bottle using the traditional method, followed by lees ageing and intermittent bâtonnage for 7 years in the cellars of the Cartuxa Monastery.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eServing temperature:\u003c\/strong\u003e 10ºC\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Fundação Eugénio de Almeida Winemaking: Pedro Baptista | Duarte Lopes\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eNote on the technical sheet and vintage:\u003c\/strong\u003e This description is based on the latest technical sheet provided by Fundação Eugénio de Almeida. The vintage advertised for sale is the one indicated in the title and in the «Vintage» field (2016), subject to the stock available in the campaign. 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