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 5,0 g/L | pH 3.21

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.