Douro DOC
Cima Corgo
Alcohol: 13,5 % Vol.; Total Acidity: 5,5 g/L ác. Tartaric Acid; Volatile Acidity: 0,2 g/L Acetic Ccid; pH: 3,27.
2800 bottles (750 ml)
Unique new vineyard planted at altitude. Low production, and only with the native varieties highly recommended in the Douro for the production of white wines: Viosinho, Gouveio, and Rabigato. Southern exposure.
The harvest took place under ideal weather conditions, in the 2nd week of August. The grapes were duly selected, subjected to direct pressing of the whole bunch, and then the fermentation process took place over 20 days. This was followed by aging in stainless steel for 6 months.
Citrus yellow color. Extremely perfumed, with an aroma of white fruit and light orange blossom. In the mouth it is enveloping with good freshness on the palate, finishing with minerality. Suggested service between 10ºC and 12ºC.
