Winemaking Highlights
Maceration: Stainless steel tanks
Fermentation time: 3 weeks
Fermentation temperature: 12-14 ºC I 54-57 ºF
Malolactic fermentation: No
Ageing Process: Two months in stainless steel tanks.
Yield: 18 Ton/há
Fermentation time: 3 weeks
Fermentation temperature: 12-14 ºC I 54-57 ºF
Malolactic fermentation: No
Ageing Process: Two months in stainless steel tanks.
Yield: 18 Ton/há
Laboratory Analysis
Alcohol: 13%vol.
Total Acidity: 4,65 g/l (H2S04)
Residual Sugar: 4,03g/l
Ph: 3,19
Total Acidity: 4,65 g/l (H2S04)
Residual Sugar: 4,03g/l
Ph: 3,19
Tasting Notes
Color: Brilliant yellow color with golden hues.
Nose: Exotic aromas of peach, ripe pineapple and pear.
Palate: Balanced with good acidity and pleasant finish.
Nose: Exotic aromas of peach, ripe pineapple and pear.
Palate: Balanced with good acidity and pleasant finish.
Serving And Food Pairing
Perfect with white fish, creamed dishes, chicken and Thai food.
Serve chilled at 7-10 °C. I 45-50 ºF.
Serve chilled at 7-10 °C. I 45-50 ºF.
Cellar Keeping
Up to five years in a fresh, ventilated and dry place. Tº
Not less than 10 ºC I 50 ºF, not more than 18 ºC I 64 ºF.
MUST NOT BE EXPOSED TO ABRUPT CHANGE OF Tº AND STRONG LIGHT.
Not less than 10 ºC I 50 ºF, not more than 18 ºC I 64 ºF.
MUST NOT BE EXPOSED TO ABRUPT CHANGE OF Tº AND STRONG LIGHT.
