Grape varieties: Antão Vaz and Arinto
Vinification: The process is made variety by variety. Antão Vaz grapes are destemmed, softly crushed and pressed in vacuum. After setting the fermentation takes place at controlled temperature between 13º and 15º C. Arinto grapes are destmmed and sent, without being crushed, to “Vinimatics”, undergoing pellicular maceration for 6 to 10 hours. Then they are pressed and sent to the cold chamber, for fermentation, at a temperature between 13º and 15º C.
Longevity: 2 to 3 years
Taste: Elegant in mouth, it presents a good acidity and a marked structure, with a long finish
How to serve: Between 7º and 9º C, with gutted or grilled rock-bass or “Bulhão Pato” cockies.
