Food pairing
Delicious with halibut carpaccio, spaghetti alle vongole, mussels with fries, tabbouleh, chicken fricassee, ceviche, salads and fresh cheese such as burrata
Grapes: Alvarinho, Avesso, Loureiro
Manual harvest, pneumatic pressing of whole grapes. Cold decant the wort for 48 hours. Fermentation at controlled temperature (10-15ºC) for 12 to 15 days. In contact with the lees, for about 4 to 6 months in a stainless steel tank at controlled temperature.
The year started with a relatively rainy winter and spring. This resulted in a year of hard work in the vineyard and low production. The summer was cool compared to the average and therefore the ripening of the grapes was slow and balanced. We began the harvest on 8 September, a week earlier than usual.
Alcoholcontent
11%vol
pH: 3,23
Store & Serve
Serve at 10°C