Portugal
Vinification
Upon arrival at the winery, the grapes are
stored in a cold chamber starting to cool
down until they reach negative
temperatures, so that they almost freeze.
Later the grapes are de-stemmed and
crushed, originating a must with an
enormous richness in sugars. Fermentation
takes place in stainless steel tanks at
controlled temperature. When the desired
point between alcohol and residual sugar is
reached, the fermentation is stopped using
cold.
Ageing In 300 litres French and Hungarian oak barrels for 24 months
Alcohol 12 % vol.
Acidity 8,5 g/l
Sugars 125 g/l
Tasting Notes
Golden yellow color. Aroma of grapefruit
peel, floral notes and honey. Good body and
volume, revealing freshness and a long
finish, due to the balance between
sweetness and acidity.