Producer: Julian Cuellar Reynolds
Enology: Nelson Martins
Terroir: Schist ground, smooth undulations with climatic influences of the Mountains of São Mamede.
Grape varieties: 50% Arinto and 50% Antão Vaz
The grapes are harvested early in the morning, after each they are cleaned, pressed and the juice filtered and left for a period of 48 hours at a low temperature to allow the sediment to settle.
There is then a 30 day fermentation period at a temperature of 12 ºC. At this point, it is transferred into stainless steel vats at the constant temperature of 8ºC, after which is ready to bottling.
Aroma: It is a wine with an important aromatic component, where citrics can be found and which makes this wine very nice and fresh for summer.
Palate: When tasting, it is very elegant and fruity, with a fantastic balance and refreshing end.
Suggestions: To drink not too fresh, being a perfect aperitif, and the right match with fresh cheeses, seafood and all type of fish.
It should be served at a temperature of 11 ºC to 12 ºC.
 |
Share |
 |
Wines |
 |
 |
