ORIGIN: Alentejo, the sub-region of Vidigueira.
VARIETIES: 100% Antão Vaz.
HARVEST: Manual harvest for 12kg boxes.
VINIFICATION: Cooling the grapes in a cold room for 24H to 10ºC. Manual selection on a vibrating sorting table, followed by destemming and crushing. Vaccum pressing, followed by cold stteling for 48H. Fermentation in stainless steel tanks at controlled temperature for 20 days. The fine lees were kept after fermentation and subjected to battônage for 4 months.
WINEMAKERS: Ricardo Xarepe Silva | Antonio Selas
HARMONIZATION: Ideal with fish, seafood, Asian food and white meats. The ideal service temperature is between 10ºC and 12ºC.
Bottling- March 2020
Capacity: 75cl | 150cl
Box – 6 bottles 75cl