CLASSIFICATION | Regional Wine Alentejo
VARIETIES | Alvarinho
TASTING | Citrus yellow tones with greenish hints and fresh aroma reminding tropical fruits. Well. It has well integrated acidity and a voluminous and persistent palate.
VINIFICATION | Pre-fermentative cold maceration for 6 hours; fermentation in inox vats at 17ºC, followed by batonnage for 3 months.
EXPECTED LONGEVITY | 3 to 5 years
ANALYSIS | Alcohol Content 12,5% v/v | Total Acidity 5,1 g/L | pH 3,30
SERVING | Must be served at 12ºC, accompanied by fish and shellfish, as well as meat dishes.
STORAGE | Bottles in a dark, well-ventilated place, between 12 and 13ºC and at 60% relative humidity.