CÔTO DE MAMOELAS
Vinification: The grapes previously selected and exclusively carried in crates of 20kg are squeezed entirely to obtain a high quality must to make the Espumante (sparkling) Vinho Verde Alvarinho. The must is clarified at 12º C during 48 hours and ferments at 18º C during 12-15 days. Later, it is proceeded the bottling, fermentation (classic method) and period of training of 12 months, that at the end is made the "remouage" and "degorgement".
Organoleptic Properties: Slim and persistent bubble, aroma of the grape, mineral with some toasted bouquet and complexity due to the training in bottle. Full-bodied, dry (Bruto Natural), excellent acidity and a fruity end where the cast persists.
Alcohol: 12.9% vol.
Total acidity: 7.0 g ác.tart./l
Residual sugar: 6.7 g/l
Storage: The bottles packed in carton cases should be stored without opening in a clean and airy place in normal conditions of temperature and humidity. The storing should not be done in places where there is sun exposition, or under a roof of easy warmness. The cases could not also be in direct contact with the floor. Cannot be stored in contaminated or contaminative areas: aromatic products, fuels, solvents, inks, pesticides, etc. Considering the short period of time in storing, it is not advised to put the cases downwards.
Gastronomy: To drink between 5-7º C. Excellent with aperitifs and accompaniment of baked and grilled meats, particularly birds meat, goat, yearling sheep and sucking-pig.
Grape variety: Alvarinho
Oenologist: José Domingues
Presentation: Presented in a "brownish green bottle? (antique), Cuvee des Sacres model, with a complex capsule whose labelling and sealing is composed by a front and a back label, as well as of a notebook where you can find all the information concerning the Sparkling.