Winemaking: Both the Fernão Pires must and the Arinto must are fermented separately in stainless steel vats; the Chardonnay ferments in French oak casks.
Ageing: The Chardonnay aged for four and a half months in French oak casks.
Tasting notes: Pale yellow color, this crop appears to be very delicate, elegant, mineral and floral. In the mouth these impressions are supplemented with notes of yellow fruit such as peach and pineapple, combined with subtle sensations of toasted wood, with a firm finish, very fresh, mineral, long and complex.
Gastronomy: Soup and fish dishes, as well as spicy dishes, given its body and aromatic complexity. We also recommend it with Azeitão cheese for a contrasting flavour.
Serving Temperature: 10 – 12ºC.
89pts – Robert Parker
Prata – Concurso Vinhos de Portugal (2017)
Prata – Concurso de Vinhos da Península de Setúbal (2017)
Bronze – Decanter Asia Wine Awards (2017)
Informação de alergénios