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Both the Fernão Pires must and the Arinto must are fermented separately in stainless steel vats; the Chardonnay ferments in French oak casks. The Chardonnay was aged for four and a half months in French oak casks.
Pale yellow colour, this crop appears to be very delicate, elegant, mineral and floral. In the mouth these impressions are supplemented with notes of yellow fruit such as peach and pineapple, combined with subtle sensations of toasted wood, with a firm finish, very fresh, mineral, long and complex.
Store and Serve Advices:
Serving Temperature at 10-12°C.
Soup and fish dishes, as well as spicy dishes, given its body and aromatic complexity. We also recommend it with Azeitão cheese for a contrasting flavour.
Reviews and Awards:
. 16,5 points in Vinho Grandes Escolhas;
. 15,5 points in Revista de Vinhos;
. Bronze medal International Wine Challenge 2012 (2011).
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