Shiny pale straw colour; opened. Resinous character; oak wood scent; a bit of caramel and orange blossom; some faded aromas of apricot and melon; pronounced aroma and some evolution. Dry start and medium-dry finish; balanced acidity and alcohol content; smooth, slightly structured and of some complexity; persistent.

The wine making process is conducted in stainless steel fermenting vats, with a short skin contact period, at 13ºC to 15ºC, for about one month. It undergoes cold stabilization and a 6 months period in French new oak barrels.

3 years

Serve at 9ºC. Birds’ meat or feathers’ hunt and fat fish seem adequate. Among others it can be suggested: endives delicacy with mozzarella and grape jam, oysters au naturel, Peking duck, Sashimi, chocolate crapes and spicy cheeses.

Alcohol Percentage 14,0 %
Total Acidity 5,40 g/L in tartaric acid
pH 3,24
Remaining sugars 2,9 g/L

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

Vinho Regional Ribatejano

Chardonnay

Mainly sandy and argil