Verdelho 2017

Vinification:
Pressing, static must decantation, temperature controlled fermentation in stainless steel vats, centrifugation, stabilisation and filtration.

Analytical Notes:
Alcohol Content: 14.0 %
Total Acidity: 5.0 g/L
Reducing Sugar: 0.4 g/L
pH: 3.22

Soil:
Granite/schist base with a loam/clay structure.

Vineyards:
The vineyards are approximately 12 years old

Harvest:
Autumn and winter were colder and wetter than the previous year, with more rain and the lowest temperatures between November and February. Nonetheless, temperatures and rain remained within the average of the past 18 years. The spring featured higher temperatures than in 2016, leading to earlier phenolic stages. From February to August/September, during the vegetative cycle, the average temperatures were higher than usual, reaching their peak on 13 July with a maximum temperature of 46.3ºC, indicating that ripening would occur earlier.