Grape varieties: Originates from the strains of Antão Vaz, Arinto and Viognier.
Vinification: Hand harvested. Partially destemmed. Fermentation in lagar with entire berries. Temperature controlled between 18º and 25ºC. Foot pigeage. Maceration after fermentation during 8 days.
Ageing: 6 months in old 400 L french oak barrels.
Alcohol: 12,5%
Total Acidity: 6 g/l
pH: 3,35
Volatile Acidity: 0,26 g/l
Color: Orange.
Aroma: Fresh notes of mandadarin, mint and cinnamon.
Palate: Silky tannins, medium body. Nice freshness and minerality.
Matches with: Dried fruits, iberian tapas and good conversation.
Product produced and marketed according to stutory and regulatory requirements on food safety - contains sulfites.
 |
Share |
 |
Wines |
 |
 |
