CLASSIFICATION | Regional Wine Alentejo
VARIETIES | ANTÃO VAZ, VERDELHO AND VIOGNIER
TASTING | Pale yellow colour, intense and fruity aroma, light and fresh on the palate.
VINIFICATION | Fermentation in stainless steel vats, with controlled temperatures at 14 ºC.
EXPECTED LONGEVITY | 1 to 2 years
ANALYSES | Alcohol Content 12.5 v/v | Total Acidity 5.1 g/L | pH 3.34
SERVING | Should be served at 8 ºC, to accompany fish and shellfis
STORAGE | Store bottles in a dark, well-ventilated place, between 12 and 13 ºC and at 60% relative humidity.