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Vinification: Fermented with maceration and contact with the dough for three months in clay pots, without temperature control and with indigenous yeasts. It has not been subjected to any filtration or stabilization process.
Tasting Notes: Citrine colour. Notes of tropical fruits, pineapple in syrup and excellent minerality. Dry, corresponds to that found in the aroma. Balanced acidity and easy consumption.
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Vinification: Fermented with maceration and contact with the dough for three months in clay pots, without temperature control and with indigenous yeasts. It has not been subjected to any filtration or stabilization process. Filtration only occurs through the passage of the liquid through the masses present in the hoist. Fermentation results from a batch of two vases, one with an approximate fermentation capacity of 900 liters and the other with a capacity of 800 liters. Tasting Notes: Citrine colour. Notes tropical fruits, pineapple in syrup and excellent minerality. Dry, corresponds to that found in the aroma. Balanced acidity and easy consumption.
Varieties: Antão vaz, Perrum and Roupeiro.
Alcohol Content: 13%
Contains sulfites
The image of the article is merely illustrative. It may not match the year of the wine.
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