Aguardente Bagaceira Especial,


Method

Geology Soil: --

Vine varieties: --

Pruning system: --

Average Age of Vines: -- years

Media Production: -- hl/ha

Vinification Process: Brandy made from the distillation of grape Castel„o the best pasta, prepared in traditional way on Thursday in the heart of the pilot region of Palmela.

Analytical Control

Alcohol: 43 %

Total Acidity: -- gr/l

Residual sugar: --

Dry Extract:-- gr/l

pH: --

Organoleptic Characterization

Visual Appearance: Colorless, clear

Appearance olfactory:

Appearance taste:

Recommended temperature for tasting: 8 ºC

Other Information

Bar Code: 5602168007331

Quantity: 10000 garrafas

Price:

Enologist recommendations: Ideal as dessert

Prizes

  • Medalha de Ouro -Gold Medal
    Concurso de Vinhos Engarrafados CVRPS, 2010
  • Excelence
    Citadelles du Vin, 2010

Download

Technical Sheet: Bagaceira.pdf

 

Printable Version

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selected wine estate by vinjournalen.se

We are one of a few selected Portuguese wine producers at Vinjournalen.se, an online wine magazine.