Grape Varieties: Touriga Nacional
Vinification: Alcoholic and malolactic fermentation of the base wines in stainless steel vats. The second alcoholic fermentation occurred in the bottle at controled temperatures.
Maturation: Disgorging after 12 months ageing over it's own lees.
Winemaker: Catarina Vieira e Pedro Ribeiro
Alcohol content: 12,5%
Total acidity: 6,5 g/l
Volatile acidity: 0,34
pH: 3,0
Residual sugars: 0,6 g/l
Colour: Salmon.
Arome: Light-toasted, yeasty aroma.
Taste: Fine, persistent bubble.
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