The grapes are manually harvested from the best vines of Quinta da Carregosa and these show a more balanced maturation.
The grapes go throw a smashing process and a complete cleansing. It follows a period of 48 hours maceration at 10ºC to increase the reaction of the grape enzymes that allow the extraction of the flavour components. Decanting at 7ºC during 48 hours.
Cultured yeasts are used to improve the alcoholic fermentation that occurs between 12ºC and 15ºC at least during 30 days.
Flavour: a fruit flavor, intense in lime, apple, vanilla and rose notes
Taste: well balanced and elegant structure with fresh acidity, fresh and mineral aftertaste
Alcohol – 12,98% vol.
Total Acidity – 4,6 g/dm3 (tartaric acid)
Volatile Acidity – 0,16 g/dm3 (acetic acid)
pH – 3,33
Extract– 21,4 g/dm3