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.

TECHNICAL SHEET »

Grape varieties: Bical, Cerceal-branco and Malvasia-
Alcoholic degree: 13% vol.
Total acidity: 5.3/l
PH: 3,28
Total sugars: 2.2
Aging: stainless steel only

Light lemon color. Intense aroma with white pulp fruit notes of and wild