Monsaraz White

Winemaking:
Grapes hand-picked by our growers are unloaded and immediately de-stemmed and crushed. In the cellar, extracting enzymes are added, while the must is cooled to a temperature of 10ºC. They settle for eight hours in order to derive greater aroma from the skins. After this period, they are pressed, with the must drawn off and filtered for decanting. The must’s temperature is then kept at 14ºC, choice yeast is added, and the fermentation process, which may last for two to three weeks, begins. Once the fermentation phase is finished, the wine is immediately transferred in order to initiate the stabilization and clarification process.

Grape Varieties:
Arinto,Perrum,Rabo de Ovelha,Síria,Antão Vaz

Tasting Notes:
Crystal-clear wine with a citrine tint; intense, fruity aroma, fine and elegant. Mellow, fresh, smooth and complex on the palate. The taste-olfactory finish is extremely harmonious, reflective of the gamut of grapes from which it is made.

Store and Serve Advices:
Should be drunk immediately at a temperature of 12ºC.

Food Pairing:
This wine is a fine accompaniment to salads, seafood, fish dishes and white meats.

Reviews and Awards:
. 15,5 points in Revista de Vinhos;
. 15,5 points in Vinho Grandes Escolhas.