Grape varieties: 50% Antão Vaz and 50% Roupeiro
Alcohol content: 12,5 %
Total acidity: 5,50g /dm3 (in tartaric acid)
pH: 3.32
Vinification: static decantation for 48 hours followed by fermentation at 14ºC for 15 days.
Ageing: Three months in bottle.
Colour: Lemony-coloured white wine.
Aroma: With a very fruity, slightly flinty aroma and hints of pineapple and tropical fruits.
Taste: Fresh, complex and well-structured on the palate.
Serve between 9ºC and 12ºC.
20.000 bottles were filled during this bottling.
Oenologist: Engº Luís Morgado Leão
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