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Adega de Borba White

Grape varieties:Antão Vaz, Arinto and Roupeir

Soil: Chalky-clay and schist

Vinification: The grapes are harvested in the end of August according to the evolution of the grape´s maturation in each vine, and in the morning so that the freshness of the grapes can be maintained. In the winery, after the grapes are destemmed and crushed, the straining of the must and the pressing are performed thus maintaining the qualitative and varietal characteristics of the must. The tear must (must which runs without pressing) clarifies between 18 and 24 hours and ferments at a controlled and constant temperature of 18ºC throughout 14 days. After the period when the wine stabilises, it is then bottled during the winter.


 

Analysis

Alcohol: 13%Vol
Total Acidity: 5,80 g/l
pH: 3,20
Total SO2:< 160 mg/


 

Tasting Notes

Visual appearance: Clear appearance with a well-defined citrine colour.
Olfactory aspect: Good aromatic intensity combined with notes of tropical and citrus fruits.
Aspect gustatory: Soft and fresh flavour with strong aromas of lime; long citrus finish.

How to serve: Best served at 8-10ºC.

Gastronomy: Accompaniment with seafood, grilled fresh fish, white meat or aperitif. Best consumed after bottling or stored up to 2-3 years.

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Vinhos do Alentejo 2019