Harvest / Age:
After green pruning and defoliation, the grapes are harvested by hand, de-stemmed and pressed at low pressures (max. 2 bar)extract musts of high quality
Pedernã, Loureiro and Trajadura
The wort coming from the pressed grapes is cooled to 8-12 ° C statically for 48 hours to decant. After decanting, the clear wort is separated from the suspended solids and starts fermentation (14-16 ºC). At the end of the fermentation stage starts the fine lees on 3 months.
Citrus color and fruity aroma of tropical fruit and citrus. In the mouth it is a wine with a good combination of acidity and a slight sweetness, with flavors of passion fruit and citrus with an end very fresh and balanced.
Alcohol: 10,5% vol,Total Acidity 6,7 g/L, acid tartaric, Residual Sugar 14 g/L pH: 3,29
Great for appetizers, like salads, seafood dishes and grilled fish.
Serve temperature at 7-9°C.