Alento Weißwein

Technische Daten

Region

Alentejo

Cast

50% Arinto, 40% Antão Vaz and 10% Roupeiro

Alkohol

12,5%

Gesamtsäure

5,6 g/l

Winzer

Luís Louro and Inês Capão

Vinifikation

Manual harvesting. Skin maceration for 8 hours. Fermentation in stainless steel tanks at a temperature of 12ºC for 8 weeks. "Battonage" for 4 weeks.

Tasting-Notes

It is a wine of citrine color. In the aroma it appears also citrine, with some mineral notes. In the mouth is balanced, with good acidity well integrated, which gives it more freshness and length. Must be drunk young.

Flasche Größe

750 ml

Ph-Wert

3,17