Climate: Continental Mediterranean. Warm and dry days with large diurnal temperature ranges.
Soils: Clay.
Grape varieties: 50% Arinto, 40% Antão Vaz and 10% Roupeiro.
Winemaking Process: Hand harvest. Skin contact for 8 hours. Fermentation in stainless steel vats at a temperature of 12ºC, for 8 weeks.“Battonage” during 4 weeks.
Alcohol: 12,5%
pH: 3,35
Total Acidity: 6,2 g/L
Reducing Sugars: 0,9 g/L
Colour: Is a citrine colour wine.
Aroma: In its aroma, it bestows an equally citrine quality and a few mineral notes.
Palate: It is well balanced in the mouth, with a good acidity level offering it increased freshness and a lasting quality. Should be drunk young.
Winemaking: Luís Louro and Inês Capão
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