It is a Vinho Verde resulting from a blend of different recommended varieties of white grapes from the region, harvested in September, in their perfect state of maturation. This is followed by total destemming and pumping for pneumatic pressing at low pressure. The pressed must is then decanted for about 8 hours at 10ºC and transferred to alcoholic fermentation vats, a process in which only selected yeasts are used and which takes approximately 10 days, which takes place at an automatically controlled temperature of 14ºC.
WINEMAKER’S TASTING NOTES
It is a citrus colored wine, with a floral and citric fruit aroma, smooth and harmonious, with a needle presence that prolongs the sensation of freshness, young and light, to enjoy with joy.
It is excellent as an aperitif and great with cold meals, salads, fish, seafood, oriental food (sushi, sashimi…), white meat, etc. It should be consumed at a temperature between 6 and 8 ºC.