90 pts Revista de Vinhos - Citrus colour and shiny. The aroma is delicate, with citrus and green apple notes, to which is associated a distinct mineral touch. In the mouth, impresses with excellent acidity and buttery texture, giving it a huge gastronomic prowess.
Winemaking: Total destemming and skin contact before maceration for about 3 hours. Around ¾ of the must ferments at 16 ºC in stainless vats and ¼ ferments in oak barrels. After blending, the fine lees are removed for 2 months. Slight fining and tight filtration before bottling.
Grape Varieties: Viosinho
Tasting Notes: Citrus colour and shiny. The aroma is delicate, with citrus and green apple notes, to which is associated a distinct mineral touch. In the mouth, impresses with excellent acidity and buttery texture, giving it a huge gastronomic prowess.
Store and Serve Advices: Serve at a temperature of 9ºC.
Food Pairing: Suitable for medium baked fish and white meat stews and spicy cooking.
Allergens: Contains sulphites.
Reviews and Awards: . 90 points in Revista de Vinhos; . 16,5 points in Vinho Grandes Escolhas.
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