COLOUR
White
TYPE
Sparkling
VINTAGE
2023
GRAPE
Malvasia Fina, Cerceal, Tinta Roriz
PRODUCER
Caves da Murganheira
REGION
Távora-Varosa
CHARACTERISTICS
Body
Medium
Sweetness
Dry
Acidity
High
Finish
Long
Intensity
Mid - Pronounced
AROMAS & FLAVOURS
ABOUT THIS WINE
Established in 1964 by Acácio da Fonseca Laranjo, Caves da Murganheira is widely recognized as the premier pioneer and quality benchmark of Portuguese sparkling wine. Located in the high-altitude Távora-Varosa region, the estate benefits from a unique terroir characterized by granitic soils and a dramatic continental climate. The vineyards themselves trace their historical lineage back to medieval Cistercian monks who first introduced viticulture to this mountainous area. Today, Murganheira combines this rich heritage with meticulous estate management to produce sparkling wines of exceptional structure, elegance, and longevity.
ALCOHOL
13.0%
AVG. PRICE
€16
STYLE
Classic
SULPHITES
YES
When to drink
Now or Later
Ideal temperature
6-10°C
INTERESTING FACTS
Fact 01
The wine is aged in legendary underground caves hand-carved directly out of solid blue granite rock up to a depth of 72 meters.
Fact 02
Murganheira still practices 'Dégorgement à la Volée'—disgorging the sparkling wine bottles entirely by hand.
Fact 03
The vineyards trace their history back to medieval Cistercian monks who first planted vines in the Távora-Varosa region.
FOOD PAIRING
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WINE MAKING PROCESS
The winemaking process for the Super Reserva Bruto begins with the manual harvesting of Malvasia Fina, Cerceal, and Tinta Roriz. The grapes undergo gentle pressing in pneumatic presses, followed by primary fermentation in temperature-controlled stainless steel vats to preserve fresh primary fruit aromas. Secondary fermentation takes place in the bottle according to the traditional method. The wine is then aged for approximately 48 months on its lees in Murganheira's legendary underground caves, which are hand-carved directly into solid blue granite rock up to 72 meters deep. Annual bâtonnage is performed to enhance texture, and the final disgorgement is executed by hand using the traditional 'Dégorgement à la Volée' technique.
