Monte da Estrela
da Serra mais alta de Portugal Continental
ABOUT THE WINE
Pressing with full destemming, followed by cooling and decanting at 12ºC (54 ºF). The fermenting process was held in small stainless steel vats under controlled temperature of 16ºC (61 ºF), in order to preserve all the flavours and freshness.
Grape varieties: Bical, Cerceal-branco and Malvasia-
Alcoholic degree: 13% vol.
Total acidity: 5.3/l
Total sugars: 2.2
Aging: stainless steel only