Year 2022
Type White
Grapes Muscat, Chenin Blanc, Viognier, Sémillion
Tasting Notes / Colour : Golden Yellow / Aroma : Subtle with notes of mango, pineapple and passion fruit. The excellent quality of the French oak wood can also be felt.
Flavour : Well structured with a touch of passion fruit and a very fresh finish, long and persistent.
Alcohol Content 14% | Reducing sugar 1,8 g/l
pH 3,43 | Total Acidity 5,8 g/l
Number of Bottles 200 of 1,5l and 3600 of 0,75 l
Producer Filipe Barreiros Cardoso
Oenologist António Madalena and Diogo Cancela d’Abreu
Recommendation Serve at 7º- 10º C. To fully benefit from the aging in oak barrels and bottle, we advise to decant the wine. A wine which pairs well with light dishes, like a poached turbot, grilled or cooked seafood, scampi, steak tartare, chicken in salt crust, or a succulent chateaubriand.
Terroir Clay and shale-limestone
Harvest On August 28th , 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 alcoholic fermentation, the wine was kept in contact with the lees for 13 months, in specially made oak barrels, followed by aging in the bottle.
Year 2022
Type White
Grapes Muscat, Chenin Blanc, Viognier, Sémillion
Tasting Notes / Colour : Golden Yellow / Aroma : Subtle with notes of mango, pineapple and passion fruit. The excellent quality of the French oak wood can also be felt.
Flavour : Well structured with a touch of passion fruit and a very fresh finish, long and persistent.
Alcohol Content 14% | Reducing sugar 1,8 g/l
pH 3,43 | Total Acidity 5,8 g/l
Number of Bottles 200 of 1,5l and 3600 of 0,75 l
Producer Filipe Barreiros Cardoso
Oenologist António Madalena and Diogo Cancela d’Abreu
Recommendation Serve at 7º- 10º C. To fully benefit from the aging in oak barrels and bottle, we advise to decant the wine. A wine which pairs well with light dishes, like a poached turbot, grilled or cooked seafood, scampi, steak tartare, chicken in salt crust, or a succulent chateaubriand.
Terroir Clay and shale-limestone
Harvest On August 28th , 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 alcoholic fermentation, the wine was kept in contact with the lees for 13 months, in specially made oak barrels, followed by aging in the bottle.