Portuguese Wine

VINIFICATION: The grapes from the manual harvest of our associates are unloaded and immediately destemmed and crushed. Wine produced with the best grape varieties in the region, fermentation with temperature control. Batonnage process.

INTERNSHIP: The wine ages in deposits, being stabilized, ltered and bottled within a year.

ALCOHOLIC CONTENT: Alcoholic degree: 12% Total acidity: 5.7 g/l pH: 3.35 Residual Sugar: 2 g/l

VINIFICATION: The grapes from the manual harvest of our associates are unloaded and immediately destemmed and crushed. Rest of the must for 18 hours at a temperature of 12ºC. This is followed by ltration of the wort in a vacuum lter. fermentation is made in stainless steel vats, keeping the temperature at 18ºC until completion

INTERNSHIP: The wine ages for a short time in deposits, being stabilized, ltered and bottled.

ALCOHOLIC CONTENT: Alcoholic grade: 12% Total acidity: 4.9 g/l pH: 3.35 Residual Sugar: 1.9 g/l

Wine making: wine produced from white grapes, cemented in barrel for two months with “Batonnage” process.

Taste: citrine, colored wine, elegant aroma, and final tast with a good balance and persistence.
Good to be served with dishes or fish and seafood , must be serve it at 8°- 10°

ALCOHOLIC CONTENT: Alcoholic degree: 14% Total acidity: 5.4 g/l pH: 3.38

VINIFICATION: The grapes from the manual harvest of our associates are unloaded and immediately destemmed and crushed. Wine produced with the best grape varieties in the region, fermentation with temperature control. Batonnage process.

INTERNSHIP: The wine ages in deposits, being stabilized, ltered and bottled within a year.

ALCOHOLIC CONTENT: Alcoholic degree: 12% Total acidity: 5.7 g/l pH: 3.35 Residual Sugar: 2 g/l

VINIFICATION: The grapes from the manual harvest of our associates are unloaded and immediately destemmed and crushed. With the addition of selected yeasts, fermentation begins at a controlled temperature (26º C). During this period, maceration takes place, through the process of timed pumping over, which lasts throughout the fermentation period. tion about 8 days.

INTERNSHIP: The wine ages in deposits, being stabilized, ltered and bottled within a period of 1 to 2 years.

ALCOHOLIC CONTENT: Alcoholic degree: 14.5% Total acidity: 5.5 g/l pH: 3.58 Residual Sugar: 1 g/l

VINIFICATION: The grapes from the manual harvest of our associates are unloaded and immediately destemmed and crushed. With the addition of selected yeasts, fermentation begins at a controlled temperature (26 ºC). During this period maceration is carried out, through the process of timed pumping over, the which lasts the entire fermentation period about 8 days.

INTERNSHIP: The wine ages in deposits, being stabilized, ltered and bottled within a period of 1 to 2 years.

ALCOHOLIC CONTENT: Alcoholic degree: 13% Total acidity: 5.4 g/l pH: 3.57 Residual Sugar: 5 g/l

VINIFICATION: The grapes from the manual harvest of our associates are unloaded and immediately destemmed and crushed. Wine fermented in stainless steel vats, with automatic stepping and temperature control.

INTERNSHIP: The wine ages in French oak barrels for 6 months and ages in bottle for 3 months.

ALCOHOLIC CONTENT: Alcoholic degree: 14% Total acidity: 5.46 g/l pH: 3.51

VINIFICATION: The grapes from the manual harvest of our associates are unloaded and immediately destemmed and crushed. Wine fermented in stainless steel vats, with automatic stepping and temperature control.

INTERNSHIP: The wine ages in French oak barrels for 6 months and ages in bottle for 3 months.

ALCOHOLIC CONTENT: Alcoholic degree: 14% Total acidity: 5.46 g/l pH: 3.51

VINIFICATION: Fermentation in stainless steel vats with temperature control

INTERNSHIP: A short stage in deposit follows, being stabilized, ltered and bottled in the period of one year. This is followed by aging in the bottle for a minimum period of 3 months.

ALCOHOLIC CONTENT: Alcoholic degree: 13.5% Total acidity: 5.2 g/l pH: 3.59 Residual Sugar: 1 g/l

VINIFICATION: The grapes from the manual harvest of our associates are unloaded and immediately destemmed and crushed. Fermentation at controlled temperature (26º C). During this period, maceration is carried out, by the timed reassembly process. Interruption of fermentation by adding wine brandy

INTERNSHIP: The wine ages for a long time in barrels, filtered and bottled when necessary

ALCOHOLIC CONTENT: Alcoholic degree: 18% pH: 3.57 Total acidity: 5.1 g/l Residual Sugar: 68 g/l

VINIFICATION: The grapes from the manual harvest of our associates are unloaded and immediately destemmed and crushed. Fermentation at controlled temperature (26º C). During this period, maceration is carried out, by the timed reassembly process. Interruption of fermentation by adding wine brandy.

INTERNSHIP: The wine ages for a long time in barrels, filtered and bottled when necessary

ALCOHOLIC CONTENT: Alcoholic degree: 18% pH: 3.57 Total acidity: 5.1 g/l Residual Sugar: 68 g/l