Vineyard area for our wine: 1,5 hectares (3,71 acres)
Type of soil: Medium brown shale
Green pruning: No
Clusters preventive treatment: No
Varieties used in the blend: Arinto (70%), Viognier (20%) and Antão Vaz (10%)
Average of production: 8.000 kg/ha (7140,47 lbs/acre)
Watering method: Drop-by-drop
Harvest: Manual
Alcoholic fermentation: Inox troncoconic fermenter.
Fermentation period: 9 days
Fermentation temperature: 15ºC/19ºC (59F/66,2F)
In the Inox: 100% of the batch
Alcohol Content: 13%
Total Acidity: 5,9 g/l
pH: 3,19
Residual Sugar: 1,5 g/l
Service temperature: 8°C (46,4F)
Consume: 10°C/12ºC (50F/53,6F)
Glass: Rieel - linha Vinum, modelo Sauvignon Blanc
The citric and tropical aromas of this wine marry perfectly with salads and seafood, ideal for white meats and grilled fish without much seasoning in addition to oil, butter and herbs.
Suggestion: Duck leg confit & wild mushroom Risotto flavored with lemon zest.
Bottle Positioning: Horizontal
Temperature: Between 8°C/12°C (46,4F/53,6F) (or places without temperature variations)
Humidity: Between 70% and 80% (or places without humidity variations)
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