Climate: Continental Mediterranean. Warm and dry days with large diurnal temperature ranges.
Soils: Schist.
Grape Varieties: 70% Arinto and 30% Antão Vaz.
Winemaking Process: Hand Harvesting. Skin contact maceration for 8 hours. Fermentation in French Oak Barrels.
Aging: 5 months in 300L French Oak Barrels.
Alcohol: 12,5%
pH: 3,25
Total Acidity: 6,9 g/l
Reducing Sugars: 0,4 g/L
Colour: Is a citrine colour wine.
Aroma: Its aroma offers notes of fresh fruit, citrus and a slight minerality. A well matched wine, bestowing a slight taste of the barrel in which it fermented.
Palate: Full-bodied in the mouth, with mineral notes, a well-balanced acidity offering it an unusual sensation of freshness in such a hot region. Presents a long-lasting after-taste.
Winemaking: Luís Louro and Inês Capão
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