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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 Antão Vaz, Síria an Arinto batches, this blend is then bottled and dispatched to the cellar, where it will stage for a period of 2 to 3 months.
Grape Varieties:
Antão Vaz,Arinto,Síria
Tasting Notes:
Citrus yellow colour. Notes of tropical and citrus fruits with a tone of minerality mixed with notes of green vine. A rounded wine, well-balanced, with an irreverent and outstanding freshness, showing a persistent and pleasant 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:
. 88 points in Robert Parker.
No customer reviews for the moment.
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