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Carlos Reynolds White 205

Producer: Julian Cullar Reynolds
Enology: Nelson Martins
Terroir: Schist ground, smooth undulations with climatic influences of the Mountains of São Mamede.
Grape varieties: 50% Arinto and 50% Antão Vaz



Viticulture and Enology

The grapes are harvested early in the morning, after each they are cleaned, pressed and the juice filtered and left for a period of 48 hours at a low temperature to allow the sediment to settle. 
There is then a 30 day fermentation period at a temperature of 12 ºC.  At this point, it is transferred into stainless steel vats at the constant temperature of 8ºC, after which is ready to bottling.



Tasting Notes

Aroma: It is a wine with an important aromatic component, where citrics can be found and which makes this wine very nice and fresh for summer.
Palate: When tasting, it is very elegant and fruity, with a fantastic balance and refreshing end.
Suggestions: To drink not too fresh, being a perfect aperitif, and the right match with fresh cheeses, seafood and all type of fish.

It should be served at a temperature of 11 ºC to 12 ºC.

 

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Vinhos do Alentejo 2019