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Upon arrival at the winery the grapes are cooled to 5ºC. After crushing, skin maceration takes place, followed by a gentle pressing and long maceration for 8 days at 6ºC. The must was clarified by decanting, followed by alcoholic fermentation. The batch fermented in 2nd, 3rd and 4th year French oak barrels and remained on lees for 1 year.
Grape Varieties:
Arinto
Tasting Notes:
Intense aroma dominated by citric, mineral and elegant spicy notes. Complex flavour, volume and acidity combining perfectly with mineral freshness. Elegant with a long persistent finish.
Store and Serve Advices:
Storage Lying down at a temperature of 15°C. Serving at a temperature from 10-12°C.
Food Pairing:
Good with seafood, grilled fresh fish, white meats and as an aperitif.
Allergens:
Contains sulphites.
Reviews and Awards:
. 90 points in Wine Enthusiast Magazine;
. 18 points in Revista de Vinhos;
. 17 points in Vinho Grandes Escolhas.
No customer reviews for the moment.
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