Method

Geology Soil: Sandy soil

Vine varieties: Fernão Pires, Arinto

Pruning system:

Average Age of Vines: 10 anos years

Media Production: 15 hl/ha

Vinification Process: Fermentation in concrete tanks at an average temperature of 15° C with selected yeasts

Analytical Control

Alcohol: 12,5 %

Total Acidity: 3,5 gr/l

Residual sugar: 5g/L

Dry Extract: gr/l

pH:

Organoleptic Characterization

Visual Appearance: Citrine color

Appearance olfactory: Very fruity and fresh

Appearance taste: Balanced and persistent

Recommended temperature for tasting: 10-12º ºC

Other Information

Bar Code:

Quantity:

Price: €

Enologist recommendations: Ideal as accompaniment of grilled fish, of cooked fish including cod, of seafood

Prizes

• Boa Compra
  Guia Popular de Vinhos , 2014
• Tambuladeira de Bronze
  AEC - Associação Escanções de Portugal, 2014