Shiny pale yellow colour; opened. Fruity character of pineapple, lime and lemon; a certain vegetable faded scent; pronounced aroma; young. Dry start and medium-dry finish; fresh acidity and balanced alcohol content; slightly structured; persistent.

The wine making process is conducted in stainless steel fermenting vats, with a short skin contact period, at 12ºC to 14ºC, for about one month. It undergoes cold stabilization.

2 years

Serve at 10ºC. Fish, seafood and pasta seem adequate. Among others it can be suggested: boiled Portuguese shore shrimp, grilled sea bass with unpeeled roasted potato and alioli, spinach and ricotta cannelloni and crapes with cream and nuts.

Alcohol Percentage 13 %
Total Acidity 6 g/L in tartaric acid
pH 3,33
Remaining sugars 3,30 g/L

Store in light protected and aired environment, ideally, with an average annual temperature between 12ºC and 14ºC and at 60% humidity.

DOC Ribatejo

Fernão Pires

Mainly sandy and argil