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Portugal. Citrus color. Fragrant and fruity aromas. Fresh, well balanced acidity. Prolonged finish. Ideal for day-to-day to accompany seafood entrees, salads, fish and white meats.
Grapes are hand picked, then destemmed and slightly crushed. Maceration of the skins is carried at 8-10ºC in order to extract essential flavours and colour. Fermentation is carried out under controlled temperature, followed by inoculation of selected yeasts. Fermentation under controlled temperature of 18ºC, during approximately 15 to 20 days. Bottling after ageing 5 months in steel vats.