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The vinification of the two grape varieties is carried out separately and the lot is blended later. Grapes are mechanically harvested overnight and are pressed pneumatically. After settling for 48 hours the Arinto grapes ferment at 16 ºC in stainless steel tanks and the Chardonnay grapes in new French and American oak casks. Once the fermentation is finished, Chardonnay ages for 4 months in casks with weekly battonage.
With a pale yellow colour and a complex aroma of white fruits, this wine has flavours of pear and apricot associated with vanilla arising from the wood. In the mouth it is full, fresh and balanced. It should be drunk at 10ºC/12ºC with grilled meats, fish, sea food or fatty cheeses.
Diogo Campilho / Pedro Pinhão