Grape varieties: Antão Vaz
Vinification: Grapes are destemmed, not crushed, and sent to “vinimatics” for 6 to 10 hours at a controlled temperature which does not exceed 12 ºC. Then they are pressed and sent to a refrigerated chamber for fermentation at controlled temperature (13 to 15º C). The must ages in new barrels of French oak, followed by “batonnage” period.
Production: 27.000 bottles
Longevity: Until 4 years
Tasting notes
Aroma: Aromas of tropical fruit, spices and vanilla.
Palate: Velvety and unctuous, with balanced acidity, and soft tannins.
How to serve: At 10º C, with smoked fish dishes and Partridge in vinegar sauce.
