Geology Soil: Clay loam Structure
Grape Varieties: Roupeiro / Arinto / Tamarez
Method of Growing: Driving with low pruning bead
Average Age of Vines: 30 years
Average Production: 20 hl / ha
Winemaking Process: Destemming, crushing, cold settling, stopped fermentation with the addition of brandy, ageing in oak barrels, ltered, bottling.
Alcohol: 20 %
Total Acidity: 3,67 gr/l
pH: 3,30
Color: Clear look with a golden yellow colour.
Aroma: Complex and delicate aroma with hints of honey and dry fruits.
Palate: Intense palate, full, round and soft.
Recommended for Tasting Temperature: 10 - 12 ° C
Gastronomy: Ideal as an appetizer or dessert to accompany sweet
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