Honoring the long tradition of sparkling wines in the Bairrada region, we reinvented the production of Vadio sparkling wine by aging the base wines using the Solera method, which began in 2007, now counting 10 harvests in the base batch.

Produced from bical, berry and cercial, each portion is harvested individually during the morning, followed by gentle pressing of whole bunches. Fermentation takes place entirely in barrels and ages on the lees for around 6 months.

In the first months of the new year, around 30% of the batch of solera is removed to make the new run (bottling of the sparkling wine). At that moment, the solera batch is again topped up with the wine from the last harvest, and thus continuously harvest after harvest, ensuring consistency and character. Respecting the classic method, the second fermentation takes place in the bottle, with a minimum stage of 18 months before disgorgement. Aroma of great complexity and elegance, the result of its aging in solera, dominated by dried fruits, notes of candied fruit and slight salinity. The palate is creamy and rich, with balanced acidity and lots of depth.