Grape Varieties: Roupeiro and Perrum
Soil Type: Mainly clay/loam soil with a granite rock base.
Colour: Citrine yellow
Aroma: Intense citrous aroma with tropical notes
Palate: Light crisp flavour
Vinification: Fermentation in stainless steel at a controlled temperature of 12ºC
Predicted longevity of the wine: 1 to 3 years
Alcohol: 12,5 % v/v
Total Acidity: 5,2 g/L
pH: 3,18
Reducing Sugar: 1,2 g/L
Dishes: Best with fish and sea food dishes. Temperature for serving around 08ºC.
Conservation advices: keep the bottles lying down in an airy and dark place, between 12 and 13 ºC, and moisture around 60%.
Wine Makers: Pedro Hipólito and Vanessa Calisto
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