Bacalhoa, Quinta do Carmo Vinho Branco 2019

TASTING NOTES:

• View: Straw yellow.
• Nose: has aromas of citrus and tropical fruits, which gives a sublime touch of exotic and complex.
• Mouth: The palate has a good natural acidity that gives it a unique freshness and liveliness.

APPELLATION: Alentejo (Portugal).

VINEYARD: Bacalhoa.

GRAPES: 50% Roupeiro, Arinto 20%, 30% Antao Vaz.

PREPARATION: With a terroir where soils clay-limestone and shales predominate, the wine was made from grapes of the main white varieties of the Alentejo, Roupeiro (50%), Arinto (30%) and Antão Vaz (20%). The harvest is done at night to protect and preserve all the flavors and aromas of the grapes and begins in the 1st week of September. The grape varieties are vinified separately. After a gentle pressing of the grape must, it is rapidly cooled to undergo cold static decantation. Followed by asur lie stage 7 days, the fermentation is performed in stainless steel temperature controlled fermentation at low temperatures.

PAIRING WINE: White fish, chicken, pizza and salads.

RECOMMENDED SERVING TEMPERATURE: 8-10 ° C

ALCOHOL: 13%