Soil Type: Granitic and limestone
Vine Age: 20-30 years
Grape Varieties: Arinto, Roupeiro and Antão Vaz
Pruning Method: Cultivation of the vine in line, pruning method double Royat and in the case of the Arinto, double Guyot
Vine Altitude: 400-500 m
Harvest Period: 5 to 23 of September
Harvest Method: Hand picked and transported in 20 kgs crates
Malolatic: n.a.
Fermentation: Stainless steel vats
Ageing: n.a.
Concept: This is a wine made for the day-to-day consumption and for those who enjoy a good meal, seeking balance and
harmony. It’s a fresh, young and appealing wine, where you can still see in it the character of Portalegre region.
Vinification: The grapes are handpicked directly to 20 kgs crates, then totally crushed and destemmed. The must is cooled
down by thermic shock, open spout with pneumatic pressing system, afterwards the must is clean by flotation.
Fermentation happens in stainless steel vats with controlled temperature at 16ºC.
Tasting Notes: Fragrant nose with notes of citrus, peach and light tropical nuances supported by mineral hints. Fresh, soft and voluminous mouth feel.
Food Suggestions: Fish, seafood, grilled poultry and italian cuisine.
Residual Sugar (g/dm3): < 0,6
Alcohol (%): 13,5
PH: 3,74
Total Acidity (g/dm3): 5,2
Total SO2 (mg/dm3): 114
 |
Share |
 |
Wines |
 |
 |
