Winemaking:
The grapes are immediately destemmed, crushed and cooled to a temperature of 10ºC (50ºF) for eight hours before pressing and clarification. The temperature is then adjusted to 14°C (57.2°F) and once the fermentation process has started, the fermentation juice is partially transferred into oak barrels. After fermentation, the wine goes through “bâtonnage” for a few weeks and ages until the end of winter. The wine from the barrels is then mixed with the part aged in a stainless steel tank and bottled in early spring.
Grape Varieties:
Arinto, Antão Vaz, Gouveio
Tasting Notes:
This wine has a distinct citrus color, aroma of tropical fruit and hints of citrus and vanilla. Good mouth volume and excellent freshness.
Store and serve advice:
Storage Lying down at a temperature of 15°C. Serve at a temperature of 10-11°C.
Food Pairing:
Good with seafood, fresh grilled fish, white meats and as an aperitif.
Allergens:
Contains sulfites