Vinification: A judicious selection of grapes, whose degree of maturity is the highest, is made among the oldest vineyards of the sub – region. The grapes are exclusively transported in crates of 20 kg, then squeezed entirely, and then a pellicular maceration occurs. The must is clarified at 12ºC for 48 hours, ferments, and then is transferred into new oaken casks for 7 months.
Organoleptic Properties: Crystalline appearance and straw/citrus fruit colour. The aroma it?s the typical of the grape, floral and fruity with citrus fruit notes. It is also well involved in a delicate complexity of wood (vanilla and spices).
Alcohol: 12.8% vol.
Total acidity: 5.7 g ác.tart./l
Residual sugar: 3.2 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 12 - 15ºC. Good aging in bottles.
Grape variety: Alvarinho
Oenologist: José Domingues
Presentation: Presented in a Bordellos green bottle, with a pewter capsule and whose labelling and sealing is composed of a front-label and a back-label, where you will find all the information making reference to the wine. Natural cork with extra quality, 45 x 24mm of dimension; and typed with the ALVARINHO word.