Varieties: 100% Antão Vaz
Enologist: Rui Reguinga and José Portela
Soil: Sloping slate soils with medium production potential.
Climate: Mediterranean with some continental influence. Cold winters with rain concentrated between October and February (average annual precipitation of about 700 mm) and very hot summers.
Vinification: The grapes are gathered as they mature. After they are crushed the resulting must undergoes 48 to 72 hours of static clarification. Fermentation takes place in new barrels of French or American oak at a temperature of between 14º C and 16º C for a 30-day period. When fermentation is completed the wine is aged for 8 more months in barrel with weekly batônnage.
Alcoholic content: 14 %
Total acidity: 5,0 g/L
Residual sugars: 1,4 g/L
pH: 3,5
Colour: The wine presents a lemon colour.
Aroma: Complex full aroma with outstanding notes of ripe tropical fruit, toast and spices.
Palate: In mouth the wine is smooth, unctuous and very persistent. Food Pairing: Its structure allows it to accompany white meats, refined and complex fish dishes and shellfish.
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