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Winemaking:
Grapes harvested by hand, and destemmed, and then subjected to a total destemming and a soft pressing. The tear must is separated by static defecation. After defecation, selected yeasts are inoculated into the must, with alcoholic fermentation for 15 days at a temperature of 16º to 18ºC.
Grape Varieties:
Códega do Larinho,Gouveio,Viosinho,Malvasia Fina
Tasting Notes:
citrus colour with golden tones. Fruity aroma, tropical notes with slight final citrus aroma. In the mouth fruity notes, balanced acidity. Fresh and persistent finish.
Store and Serve Advices:
Service temperature at 10⁰C. Store in a cool, dry place away from light.
Food Pairing:
Ideal with seafood, salads, grilled fatty fish and white meats.
Allergens:
Contains sulphites.
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