Grape varieties:Rabo de Ovelha, Roupeiro and Fernão Pire
Soil: Chalky-clay and schist
Vinification: The harvest period usually begins in the end of August, at night and is performed with machines, preferably in the morning at the same time as the manual harvesting. When received in the winery, the grapes are immediately destemmed, separated from the must and crushed. Decantation (separation of the must and the skins) is performed 24 hours later thus preserving the freshness and the characteristics of the fruit. Fermentation is the next step in the vinification process performed at a controlled temperature of 18ºC.
After a minimum period of 4 months, during which the wine stabilises in stainless steel vats by using physical processes, the wine is filtered before being bottled.
Total Acidity: 5,70 g/l
Total SO2: < 160 mg/l
Visual appearence: Bright citrine colour with greenish nuances.
Olfactory aspect: Good aromatic intensity with hints of tropical fruits and slight floral aroma.
Aspect gustatory: Soft and balanced flavour with notes of ripened tropical fruits; persistent freshness sensation in the finish.
How to serve: Best served at 10-12ºC.
Gastronomy: A pleasant accompaniment to fish and seafood. Best consumed when young or stored for 1-2 years.