Winemaking:At the vineyard, the grapes are harvested manually and are immediately subjected to their first selection. These are then immediately forwarded to the winery’s cold rooms and stabilized at a temperature of 10°C, during a 12 hour period. A rigorous selection of the best bunches is conducted at the sorting tables, where they are then destalked. After a slight crushing the grapes go directly to the vacuum presses, where they undergo a soft pressing so as to provide clean musts, free of any oxidization. The fermentation process is carried out in stainless steel vats with controlled temperatures between 12ºC-12.5ºC , yielding prolonged fermentations of approximately 30 days, followed by bâtonnage, a process lasting 2 to 3 months which is then followed by the tartaric stabilization, a cold process using the classical method with a duration of approximately 3 weeks. After the selection of the best Antão Vaz batches, the wine is then bottled and dispatched to the cellar, where it will stage for a period of 2 to 3 months.
Grape Varieties:
Antão Vaz
Tasting Notes:
An intense aroma showing notes of tropical fruits, overlaid with hints of citrus and minerals. Rounded, with a notable freshness that lifts the fruity component of the wine. Long and persistent finish.
Store and Serve Advices:
Storage Lying down at a temperature of 15°C. Serving at a temperature from 10-11°C.
Food Pairing:
Fish dishes (particularly codfish and tuna) as well as white meats and soft cheeses.
Allergens:
Contains sulphites.
Reviews and Awards:
. 86 points in Robert Parker;
. 16 points in Vinho Grandes Escolhas;
. 16 points in Revista de Vinhos.
No reward points for this product.
