Classification: Vinho Regional Alentejano
Climate: Mediterranean Continental, hot days and cool nights during the maturation.
Soils: Calcareous
Grape Varieties: 35% Antão Vaz, 35% Arinto e 30% Verdelho.
Vinification: Hand Harvesting. Skin contact maceration for 8 hours. Fermentation in stainless steel vats at a temperature of 12ºC, for 5 weeks.
Alcohol: 12,5%
pH: 3,47
Total Acidity: 4,6 g/L
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