Grape varieties: Antão Vaz, Arinto and Verdelho
Colour: It presents with a yellow citrus color.
Aroma: A tropical fruity aroma, mineral.
Palate: A good acidity and a fresh and persistent end taste.
Winemaking: Produced using the traditional process in stainless steel vats at a fermentation temperature of about 18ºC.
Longevity: 3 years
Alcohol degree: 13,5 % v/v
Total acidity: 5,4 g/L as tartaric acid
pH: 3,79
Residual sugars: 2,9 g/L
Service: Must be served at a temperature between 10-12ºC, must accompany fish dishes, seafood or as an aperitif.
Storage: Laid down bottles in a well-ventilated, dark place; at a temperature between 12-13ºC and approximately 60% humidity.
Oenologist: Engº António Saramago
Awards: Best Buy 2012 – The Best of 2012, by Revista de Vinhos
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