Vila Branco Convent 1 LT

Varieties: Roupeiro, Rabo de Ovelha, Fernão Pires

Serving Temperature: 10-12º

Vinification: The harvesting period generally begins at the end of August, at night and is carried out with machines, preferably in the morning, at the same time as manual harvesting. When received at the winery, the grapes are immediately removed, separated from the must and crushed. Decantation (separation of must and skin) is carried out 24 hours later, preserving the freshness and characteristics of the fruit. Fermentation is the next step in the winemaking process, carried out at a controlled temperature of 18ºC. After a minimum period of 4 months, during which the wine stabilizes in stainless steel vats using physical processes, the wine is filtered before being bottled.

Tasting Notes: Bright citrine color with greenish nuances. Good aromatic intensity with hints of tropical fruit and a light floral aroma. Smooth and balanced flavor, with notes of ripe tropical fruits; persistent sensation of freshness at the end.