Selection of the grapes. Extraction of the must (Pulp) from the 1st and 2nd pressings. Decantation (24hours at 14 C). Controlled fermentation between 18-20 C. Racking/Soutirage. Storage. Primary filtration. Cold stabilization by contact method. Soil filtration. Final filtration through membranes. Bottling.
Bright appearance. Citrus color. Young, fruity character with hints of prune fruits (peach and apricot). Fruity, steady and dry.
Store and Serve Advices:
Storage Lying down at a temperature of 15°C. Serving at a temperature of 8-9°C.
Fresh, very mineral e salty. The perfect partner for oysters and cracas” Works well with grilled fish, salads and fresh seafood.
Reviews and Awards:
. 85 points in Robert Parker;
. 15,5 points in Vinho Grandes Escolhas;
. 14 points in Revista de Vinhos.
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