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Grapes with total destemming followed by pressing under an inert atmosphere, to preserve the aromatic potential of the grapes. The wine fermentation took place in stainless steel vats, at a temperature between 16ºC and 18ºC. 50% of the batch was aged in stainless steel vats, being subjected to lifting the fine lees (bâtonnage) for two months. The remaining 50% of the batch fermented and aged in used French oak barrels for 6 months at a controlled temperature, also subjected to bâtonnage work until the final batch was prepared.
Grape Varieties:
Donzelinho,Samarrinho
Tasting Notes:
Very unusual profile, citrus yellow colour and shiny appearance. It benefits from the terroir of the Douro Superior, schist/granite transition, giving it a very interesting aromatic profile and good acidity. On the palate, it impresses with its good freshness, mineral character and striking texture, which give it an enormous gastronomic and storage aptitude.
Store and Serve Advices:
Serve at a temperature of 8/10ºC.
Food Pairing:
Ideal for delicate fish and seafood dishes, although it goes well with poultry and rabbit dishes.
Allergens:
Contains sulphites.
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