20% Gouveio; 20% Malvasia Fina; 20% Rabigato; 20% Viosinho; 20% Cerceal
20% fermented in new oak French barrels, with weekly stiring of the deposit. Bottled in May 2012.
Manual harvest in 15 Kg boxes. Conveyor table selection. Crushing and soft pressing. Very slow fermentation at low temperature (14ºC).
Good mouth volume, full of good flavours and strong acidity; very long final and delicate
Alcohol: 12º, Tot. Acidity: 6 gr/l (tartaric acid), Residual sugar: 1,5 gr/l, pH: 3,2
Temperature: 12º C
Gastronomy: starters, fish and white meat dishes