Harvest date: First week of September of 2010
Grape varieties: Arinto 30%, Roupeiro 30%, Antão Vaz 20%, Fernão Pires 20%
Yield: 6 tons / Ha
Vinification: Following rigorous control during the maturation phase, the grapes are selectively harvested by hand, then placed in crates (contents 13 Kg per crate). They are immediately pressed and the must is left to ferment in stainless steel tanks under controlled temperature conditions (fermentation at 14-16ºC)
Bottling date: March of 2011
Alcohol content: 13.0 %
Total acidity: 4.6
pH: 3.46
Residual sugar: >2g/l
Production: 10.000 bottles
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