vinhos jovens e modernos


Pressing with full destemming, followed by cooling and decanting at 122C (54 2 F) . The fermenting process was held in small stainless steel vats under controlled temperature of 162C (612F), in order to preserve ali the flavours and freshness. This wine stayed for 3 months in French oak barreis. During this time we made battonage to increase the complexity and structure of the wine.


Grape Varieties: Bical, Cerceal-branco and Encruzado
Alcoholic Degree: 13% vol.
Total Acidity: 5.2/l
PH: 3,35
Total Sugars: 1.7
Aging: stainless steel only

Yellow straw color. Mineral aroma with notes of white pulp fruits and light vanilla. The palate has crisp acidity, it is creamy and persistent.