Oenologist: João Melícias
Classification: Vinho Regional Alentejano
Sub-Region: Moura
Grape varieties: Antão Vaz, Roupeiro and Arinto
Terroir: Clay-limestone
Climate: Mediterranean with continental features. Medium rainfall 400/450 mm per year.
Vinification: After selecting the grapes, they are destemmed and pressed by free-run process with a previous decantation of the must (48 hours) at a controlled temperature of 10º C. Then comes the fermentation at a controlled temperature of 17/18º C. The wine stabilizes for a period of 4 months on fine lees in inox tanks.
Colour: Citrus to light straw.
Aroma: White wine with a fruity intense aroma, some hints of apple and also some minerality.
Taste: In the mouth it is well balanced, fresh and persistent.
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