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Winemaking:
The harvest period begins in the end of August, at night and is performed with grape harvesting machines, preferably in the morning at the same time as the manual harvesting. When received in the winery, the grapes are immediately destemmed, separated from the must and crushed. Decantation (separation of the must and the skins) is performed 24 hours later thus preserving the freshness and the characteristics of the fruit. Fermentation is the next step in the vinification process performed at a controlled temperature of 18ºC. After a minimum period of 4 months, during which the wine stabilises in stainless steel vats by using physical processes, the wine is filtered before being bottled.
Grape Varieties:
Rabo de Ovelha,Roupeiro,Arinto
Tasting Notes:
Clear aspect with a citrus colour and greenish nuances. Aroma of tropical and dried fruits. Soft flavour with notes of ripened tropical fruits and persistent freshness in the aftertaste.
Store and Serve Advices:
Best served at 10-13ºC.
Food Pairing:
Good with fish, seafood and white meats.
Allergens:
Contains sulphites.
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