Food-Pairing
Excellent as an aperitif, fast food, salads, fish and seafood, pasta and risotto, white meat, pizza and oriental dishes
Grapes: Viosinho, Arinto, Rabigato & Gouveio
After careful selection of the grapes and destemming, a pre-fermentation skin maceration was carried out, followed by the light pressing of the grapes. After that the must underwent decanting, followed by the fermentation of the must in new French oak barrels. At the end of alcoholic fermentation the wine aged for a period of 9 months in the same barrels, during which batonnage was performed
Alcoholcontent
13,5%
Store & Serve
Serve at 10 - 12 ºC
Can be drunk up to 6 years after the harvest year