Grape varieties: Originates from the strains of Antão Vaz, Verdelho and Viognier.
Vinification: Hand Harvested. Total Destemming. Maceration before fermentation of 8h to 12h. Pressed under vacuum, fermentation under controlled temperature (15º to 18º) in stainless steel vats (50%) and in 400L oak barrels during 20 to 30 days.
Ageing: 50% 4 months in french oak barrels.
Alcohol: 12,5%
Total Acidity: 6,4g/l
pH: 3,22
Volatile Acidity: 0,32g/l
Colour: Yellow citrus.
Aroma: Complex aromas of tropical fruit and white flowers well integrated with butter and coconuts notes.
Palate: Lively attack, a fine acidity, a full body, and the distinctive mineral, along with excellent harmony and a long and well-balanced finish.
Matches with: Poltry, well-seasoned fish, cod-fish and sea food.
Product produced and marketed according to stutory and regulatory requirements on food safety - contains sulfites.
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