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Pato Frio Antão Vaz DOC 2016


Sub-region: Vidigueira
Classification: DOC Alentejo
Climate: Mediterranean climate with a continental influence in Spring – Summer.
Soil Type: Schist
Grape Variety: Antão Vaz
Production: 50.000 bottles
Winemaker: Paulo Laureano

 

Vinification 

At the vineyard, the grapes are harvested manually and are immediately subjected to their first selection. These are then
immediately forwarded to the winery’s cold rooms and stabilized at a temperature of 10°C, during a 12 hour period. A rigorous selection of the best bunches is conducted at the sorting tables, where they are then destalked. After a slight crushing the grapes go directly to the vacuum presses, where they undergo a soft pressing so as to provide clean musts, free of any oxidization. The fermentation process is carried out in stainless steel vats with controlled temperatures between 12ºC-12.5ºC , yielding prolonged fermentations of approximately 30 days, followed by battonage, a process lasting 2 to 3 months which is then followed by the tartaric stabilization, a cold process using the classical method with a duration of approximately 3 weeks. After the selection of the best Antão Vaz batches, the wine is then bottled and dispatched to the cellar, where it will stage for a period of 2 to 3 months

Bottling: Temperature controlled, semi-automatic filling.



Analysis

ABV: 12,5%
Total Sugars: 4,5 g/dm3
Total Acidity: 6,1 g/dm3 (Tartaric Ac.)
Volatile Acidity: 0,54 g/dm3 (Acetic Ac.)
pH: 3,05



Tasting notes

Colour: Citrus yellow.
Aroma: Notes of tropical fruits overlaid with hints of citrus and mineral.
Palate: Rounded with notables freshness that lofts the fruity component of the wine, a long and persistent finish.
Drink by: 2-3 months after bottling and up t o 4 years, shelf life. Store in dark, fresh and dry conditions.
Recommended serving temperature: 10ºc.
Food Pairing: A perfect wine for poultry dishes, succulent fish. Fish soups and exquisitely prepared seafood as well as Asian food.


 

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Vinhos do Alentejo 2017