CLASSIFICATION | Alentejo Regional Wine
VARIETIES | Antão Vaz
TASTING | Pale yellow colour, dried fruit aroma, buttery, unctuous and fresh in the mouth.
VINIFICATION | Short fermentation in new French oak barrels in a cold chamber, followed by bâtonnage for 6 months.
EXPECTED LONGEVITY | 2 to 3 years
ANALYSES | Alcohol Content 13,0% vol. | Total Acidity 5,1 g/L | pH 3,33
SERVING | Should be served at 12 ºC, to accompany fish dishes.
STORAGE | Store bottles on their sides in a dark, well-ventilated place, between 12 and 13 ºC and at 60% relative humidity.