Vinification:
The harvest was planned for the second week of September in perfect weather conditions. All grapes previously selected and de-stemmed were pressed in a pneumatic press and fermented on 15% new French oak barrels at low temperatures during 4 weeks, after which it was aged for 6 months with battonage.
Analytical Notes:
Alcohol Content: 12.5 %
Residual Sugar: 0.6 g/L
Total Acidity: 6.0 g/L
pH: 3.21
Soil:
Schist & Granite
Vineyards:
57 years old vineyards with a field blend of Viosinho, Rabigato, and Códega do Larinho and Gouveio.