Similar to C50, we remember our past by portraying the stone arch that was part of the original Herdade back in the 18th century. Without the history of our property and terroir we would have never been able to produce such high-quality wine, and that cannot go unnoticed.
Year 2017
Type Branco
Grapes Muscat, Chenin Blanc, Viognier e Sémillion
Tasting Notes / Colour : Straw with a crystalline appearance / Aroma : Very subtle, strongly of honey and mineral aromas
Flavour : Balanced in the mouth, dense, lasting throughout the tasting with the same notes found in the nose.
Alcohol Content 13% | Reducing Sugar 3,9 g/l
pH 3,37 | Total Acidity 5,7 g/l
Producer Filipe Barreiros Cardoso
Oenologist António Madalena
Bottling April 14th with cork
Recommendation Serve at 11º-13º C. This wine pairs well with a cheese platter, a delicious fish baked in salt crust, any other sort of either grilled or baked fish, as well as grilled meat dishes or the typical Portuguese meat stew.
Terroir Clay and shale-limestone
Harvest On August 12th , the harvest was done manually, and transported in 10 kg boxes to avoid crushing the grapes
Oenology Alcoholic fermentation in stainless steel tank, for three weeks, at a controlled temperature of 14ºC
Aging After fermentation the wine was kept in contact with the lees until April/18, followed by aging in horizontally placed bottles for 6 months
Year 2017
Type Branco
Grapes Muscat, Chenin Blanc, Viognier e Sémillion
Tasting Notes / Colour : Straw with a crystalline appearance / Aroma : Very subtle, strongly of honey and mineral aromas
Flavour : Balanced in the mouth, dense, lasting throughout the tasting with the same notes found in the nose.
Alcohol Content 13% | Reducing Sugar 3,9 g/l
pH 3,37 | Total Acidity 5,7 g/l
Producer Filipe Barreiros Cardoso
Oenologist António Madalena
Bottling April 14th with cork
Recommendation Serve at 11º-13º C. This wine pairs well with a cheese platter, a delicious fish baked in salt crust, any other sort of either grilled or baked fish, as well as grilled meat dishes or the typical Portuguese meat stew.
Terroir Clay and shale-limestone
Harvest On August 12th , the harvest was done manually, and transported in 10 kg boxes to avoid crushing the grapes
Oenology Alcoholic fermentation in stainless steel tank, for three weeks, at a controlled temperature of 14ºC
Aging After fermentation the wine was kept in contact with the lees until April/18, followed by aging in horizontally placed bottles for 6 months
Similar to C50, we remember our past by portraying the stone arch that was part of the original Herdade back in the 18th century. Without the history of our property and terroir we would have never been able to produce such high-quality wine, and that cannot go unnoticed.
