After soft stalk-removal and crushing, the grapes were taken to pneumatic presses in order to separate the must from the skins. Duly protected from oxidation through the use of inert gases, the must was subjected to racking at low temperature for 24 hours, so as to reach the required level of clarity. The different varieties from which this wine was made were then vinified separately in stainless steel vats at a controlled temperature of about 16ºC for a period of approximately 15 days. It was bottled immediately after a short maturation period of about 4 months in stainless steel vats.
Bical, Cerceal, Encruzado, Malvasia Fina
It has a yellow citrus hue. It shows fine aromatic intensity with notes of tropical, white and citrus fruits. In the mouth the balance between the lively acidity, freshness and fine body, stands out. The intensity of its flavor is again dominated by the tropical fruits. It has a finely persistent finish.
Store and Serve Advices:
The bottle should be kept horizontally in a dry and cool place, sheltered from light. Should be served between 8ºC-10ºC.
Serve as an aperitif or to accompany fish, sea-food or salad dishes.
Reviews and Awards:
. 15 points in Revista de Vinhos;
. 15 points in Vinho Grandes Escolhas.
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