Winemaker: José Neiva Correia
Country / Region: Portugal / Alentejo
Grape Varieties: Arinto, Roupeiro & Antão Vaz
Vinification: Destemming contact with skin contact. Cooled to 15ºC, the must is then vacuum filtered with perlites. The fermentation is achieved through active dry yeasts, the temperature being controlled between 16ºC and 18ºC.
Colour: Citrine color.
Aroma: With aromas of mango, apple and green tea.
Palate: Medium bodied with a perfect balance between acidity and alcohol, a refreshing and persistent finish.
Serving suggestions: Best consumed at a temperature of 10ºC, an excellent complement to fish dishes, salads and white meat.
ABV: 14.5
Volatile acidity: 0,36
Total acidity: 5.18
pH: 3,46
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