Winemaking:
\nAfter the grapes are selected among the vineyards of our growers, they are picked by hand. They are then unloaded at our cellar and immediately de-stemmed and crushed. Extracting enzymes are added, while the must is cooled to a temperature of 10\u00baC. 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 15\u00baC, 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.<\/p>\n
Grape Varieties:
\nArinto,Perrum,Rabo de Ovelha,S\u00edria,Ant\u00e3o Vaz<\/p>\n
Tasting Notes:
\nCrystal-clear wine with a slight straw colour; a fruity nose, balanced and fresh on the palate, with flavour fully reflective of the nose.<\/p>\n
Store and Serve Advices:
\nIt should be drunk immediately at a temperature of 12\u00baC.<\/p>\n
Food Pairing:
\nAccompanies gaspacho, grilled or boiled fish and seafood.<\/p>\n","protected":false},"excerpt":{"rendered":"
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