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Grapes are mechanically harvested overnight and pressed pneumatically. After settling for 48 hours the must is fermented at 18 ºC and aged for 4 months in French oak barrels with battonage.
This white wine is pale yellow in colour, has tropical fruit aromas, with a good acidic flavour and is fresh and balanced. It should be drunk at 10ºC/12ºC as an aperitif or with salads, pasta, sea food, lean meats, grilled fish or fatty cheeses.
Diogo Campilho / Pedro Pinhão