Winemaking:
All grapes are harvested by hand. In the cellar, all the grapes are destemmed and pressed, followed by static decantation at 8ºC for 48 hours. Alcoholic fermentation takes place in cement deposits, with a controlled temperature of 14ºC, for 25 days. After fermentation, 75% of the wine ages in stainless steel vats, in contact with the finest lees, which occasionally remain suspended for 8 months. The remaining 25% (only Fernão Pires), aged in third and fourth use French oak barrels for 7 months. Only 225L kegs are used. The integration of the wood is done using the Bâtonnage technique.
Grape Varieties:
Fernão Pires, Gouveio, Sauvignon Blanc
Tasting Notes:
Yellow color with greenish nuances. Evident tropical fruits: pineapple, apricot, peach. Freshness notes: lime and asparagus, which project us towards a wine with a modern and international style. Light notes of the wood where it aged, without overpowering the primary fruit that appears. Great freshness, greatly enhanced by the varietal notes of the Sauvignon Blanc variety. Good balance, between the volume/fat in the mouth, and the fruit that persists. The use of used barrels gives the wine sophistication, complexity and integration.
Store and serve advice:
Service Temperature between 9ºC and 11ºC.
Food Pairing:
Ideal to accompany fish in the oven or white meat dishes.
Allergens:
Contains sulfites.