100% Antão Vaz
The grapes were harvested according to their state of maturation. After crushing the grapes, the must statically clarified for 48 to 72 hours. Fermentation takes place in new French and American oak barrels at a temperature between 14oC and 16oC, for a period of 30 days. After completion of fermentation, the wine was aged for another 6 months in barrels, with weekly “batônnage”.
The wine shows a slightly golden color with aromas of tropical fruit, stone fruit and minerals, together with aromas of dried fruit and caramel from the aging in oak. In the mouth it is very complex and structured with a freshness that prevails throughout the tasting.
NOTE: The image of the article is merely illustrative. It may not match the year or capacity of the wine.
- Alcohol Content
- 75 CL