Grape Varieties: 60% Roupeiro, 20%Rabo-de-Ovelha and 20%Fernão Pires.
Method: Fermentation off skins in stainless steel vats, of the clear must, at controlled temperature of 16-18ºC.
Colour: Light straw colour.
Aroma: Fruity nose true to the grape varieties used.
Palate: Young and slightly acid in the mouth, with body and final balance.
Gastronomy: Cooked fish, Seafood, Turkey, Chicken
Alcohol: 12,5
Total Acidity: 5,5
Volatile Acidity: 0,36
pH: 3,50
Wine Maker & Export: Joana Roque do Vale (Joana@roquevale.pt)
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