Year: 2018
Grape varieties: Antão Vaz (60%) – Gouveio (40%)
Apellation: DOC Alentejo
Vinification: Grapes are unloaded a tour cellar and immediately destemmed, crushed and cooled. They settle for eight hours in order to extract greater aroma from the skins. After this period, they are pessed, with the must drawn off and clarified through decanting. The must’s temperature is then kept at 15ºC (59ºF) during fermentation.
Colour: Crystalline and slightly straw coloured.
Aroma: Mango aroma and passion fruit.
Palate: In the mouth it is balanced and fresh.
Consumption: It should be drunk immediately at a temperature of 10-12ºC.
Gastronomy: This wine is a fine accompaniment to gaspacho, grilled or stewed fish, seafood and sushi.
Alcoholic degree: 13% vol.
Total Acidity: 6,1 g/l
pH: 3,31
Reducing Sugars: 0,5g/l
Winemaking: Rui Veladas and Tiago Garcia
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