Method

Geology Soil: Sandy

Vine varieties: 100 % Fernão Pires

Pruning system:

Average Age of Vines: 7 years

Media Production: 15 hl/ha

Vinification Process: Fermentation in cement tanks, at an average temperature of 20 º C, this is when there amuada approximately 8 g / l of residual sugar to make the wine slightly sweet. Prior to bottling is added is less than 1 bar of carbon dioxide to make the wine slightly aerated

Analytical Control

Alcohol: 11.5 %

Total Acidity: 5 gr/l

Residual sugar: 8 g/lt

Dry Extract:180 gr/l

pH: 3.55

Organoleptic Characterization

Visual Appearance: Citrine color with golden reflections

Appearance olfactory:

Appearance taste:

Recommended temperature for tasting: 12º ºC

Other Information

Bar Code: 5602168002282

Quantity: 10000 garrafas

Price: €

Enologist recommendations: Ideal as of grilled fish, of cooked fish, of fish in the oven, of seafood