Year Predominantly 2022, with a percentage of 2021
Type White
Grapes Predominantly Viognier
Tasting Notes / Colour : Golden / Aroma : Medium intensity, citrus developing towards stewed fruit and compote due to its evolution in French oak barrels
Flavour : Medium acidity, long finish highlighting its ageing in bottle, with some dried fruit. Well integrated wood notes
Alcohol Content 14% | Reducing Sugar 0,83 g/l
pH 3,42 | Total Acidity 5,53 g/l
Number of Bottles 2300 of 0,75 l
Producer Filipe Barreiros Cardoso
Oenologist António Madalena and Diogo Cancela d’Abreu
Recommendation Serve at 11º-14º C. Ideal with roastbeef or beef tartare, as well as creamy cheeses
Terroir Clay and shale-limestone
Harvest Harvest was done manually, and transported in 10 kg boxes to avoid crushing the grapes
Oenology Alcoholic fermentation in special tank – Egging of 500 litres – for three weeks.
Aging After the alcoholic fermentation, the wine aged for two years in barrels of 225 litres and eight months in the bottle
Year Predominantly 2022, with a percentage of 2021
Type White
Grapes Predominantly Viognier
Tasting Notes / Colour : Golden / Aroma : Medium intensity, citrus developing towards stewed fruit and compote due to its evolution in French oak barrels
Flavour : Medium acidity, long finish highlighting its ageing in bottle, with some dried fruit. Well integrated wood notes
Alcohol Content 14% | Reducing Sugar 0,83 g/l
pH 3,42 | Total Acidity 5,53 g/l
Number of Bottles 2300 of 0,75 l
Producer Filipe Barreiros Cardoso
Oenologist António Madalena and Diogo Cancela d’Abreu
Recommendation Serve at 11º-14º C. Ideal with roastbeef or beef tartare, as well as creamy cheeses
Terroir Clay and shale-limestone
Harvest Harvest was done manually, and transported in 10 kg boxes to avoid crushing the grapes
Oenology Alcoholic fermentation in special tank – Egging of 500 litres – for three weeks.
Aging After the alcoholic fermentation, the wine aged for two years in barrels of 225 litres and eight months in the bottle