Winemaking:
The grapes are harvested by hand, then destemmed and slightly crushed. The skins are macerated at 8-10ºC to extract the essential aromas and colors. Fermentation is carried out under controlled temperature, followed by inoculation of selected yeasts. Fermentation under controlled temperature of 18ºC, for approximately 15 to 20 days. Bottling after aging for 5 months in stainless steel vats.
Grape Varieties:
Vital, Fernão Pires, Arinto, Sauvignon Blanc
Tasting Notes:
citrus color. Perfumed and fruity aromas. Fresh, well balanced acidity. Prolonged ending.
Store and serve advice:
It should be served at a temperature of 10-12 °C.
Food Pairing:
Ideal for everyday use with seafood starters, salads, fish and white meat.
Allergens:
Contains sulfites.