Year 2023
Type White
Grapes Moscatel, Chenin Blanc and Viognier
Tasting notes / Color : Straw / Aroma : Mineral, very subtle, full honey and ripe pear
Flavor : Balanced on the mouth, persistent density lasting during the tasting with the same notes found on the nose.
Alcohol content 13,5% | Reduced sugars 2,5 g/l
pH 3,45 | Acidez total 5,7 g/l
Producer Filipe Barreiros Cardoso
Oenologist António Madalena
Recommendations Serve at a temperature of 8º- 10º C. Goes well with a cheese board , a delicious fish in salt crust, some baked fish dishes and red meat dishes like a tomahawk or chulleton of matured meat.
Soil Clay and limestone shale
Harvesting Started on August 23rd, manual harvest, transported in 10kg boxes to avoid crushing.
Oenology Alcoholic fermentation in stainless steel vats for three weeks, at a controlled fermentation temperature of 14ºC.
Ageing After alcoholic fermentation , the wine was in contact with the lees until May/24, followed by aging in the bottle.
Year 2023
Type White
Grapes Moscatel, Chenin Blanc and Viognier
Tasting notes / Color : Straw / Aroma : Mineral, very subtle, full honey and ripe pear
Flavor : Balanced on the mouth, persistent density lasting during the tasting with the same notes found on the nose.
Alcohol content 13,5% | Reduced sugars 2,5 g/l
pH 3,45 | Acidez total 5,7 g/l
Producer Filipe Barreiros Cardoso
Oenologist António Madalena
Recommendations Serve at a temperature of 8º- 10º C. Goes well with a cheese board , a delicious fish in salt crust, some baked fish dishes and red meat dishes like a tomahawk or chulleton of matured meat.
Soil Clay and limestone shale
Harvesting Started on August 23rd, manual harvest, transported in 10kg boxes to avoid crushing.
Oenology Alcoholic fermentation in stainless steel vats for three weeks, at a controlled fermentation temperature of 14ºC.
Ageing After alcoholic fermentation , the wine was in contact with the lees until May/24, followed by aging in the bottle.