40% Antão Vaz
days hot and dry, with large daily temperature ranges.
manual harvest. maceration for 8 hours.
fermentation in stainless steel tanks at a temperature of 12ºC for 8 weeks. “battonage” for 4 weeks.
total acidity: 5.3 g / l
reducing sugars: 1.2 g / L
citrus with both minerality and some salinity.
balanced. well integrated. fresh and lengthy.