Ameias Branco, 2014


Geology Soil: Sandy (Fernão Pires) and clay (Muscat)

Vine varieties: Moscatel, Fernão Pires

Pruning system:

Average Age of Vines: years

Media Production: hl/ha

Vinification Process: Fermentation at controlled temperature (12 º C), using selected yeasts of terpenic action.

Analytical Control

Alcohol: 12,5 %

Total Acidity: 3,5 gr/l

Residual sugar: 5g/L

Dry Extract: gr/l


Organoleptic Characterization

Visual Appearance: Citrine color

Appearance olfactory: Intense floral aroma, showing the presence of Muscat grape variety

Appearance taste: Fresh, modern and youthful.

Recommended temperature for tasting: 11-13 ºC

Other Information

Bar Code:



Enologist recommendations: Ideal as accompaniment of grilled fish, of seafood


Technical Sheet: FT-AMEIAS-BRANCO-2014.pdf


Printable Version

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