Grape Varieties: Arinto, Antão Vaz and Roupeiro.
Method: Following a light crushing and pressing of previously destemmed grapes, selected indigenous yeast are added to the clean must, which fermented at 16-18ºC. Bottled early.
Winemaker: Alexandra Martins
Colour: Shiny, light straw colour.
Aroma: Young and fruity nose.
Palate: Smooth in the mouth, slightly acid, with body and harmony.
Alcohol: 13%
Total Acidity: 5,1 g/l
Volatile Acidity: 0,19 g/l
pH: 3,42
Recommendations: Consume preferably at 10°C and 12°C.
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