белое вино
Dom Divino
2010
Quality factors
Quality factors
Climate: Mediterranean
Soil: Granite, clay and limestone formation
Wine Growing Subregions: Silgueiros
Grape stocks: Cerceal-Branco, Malvasia-Fina and Bical
Viticultural Technology
Type of Plantation: Density of 3500 to 4000 wine-plants per hectare
Type of Pruning: Double sarment, single sarment and Guyot
Yield per hectare (ton./ha): 6 tons/ha
Oenological Technology
Type: Dão tradicional method and classic winemaking by fermentation of skins
Fermentation: At controlled temperature up to 16º C. for 3 weeks
Aging
4 months in stainless steels vats and 2 months in bottle
Analysis parameters
Alcoholic content: 13,0% Vol.
Volatile acidity: 0.27g/l
Total Acidity: 6.0 g/l
Dry extract: 19,6 g/l
Residual Sugar: 3,5 g/l
Oenologist
Carlos Costa Silva
Durability
It may be kept for 3 years more as from the date of bottling
Organoleptic properties
Aspect: Bright to crystal-clear
Colour: Lemony with some pale strawy nuances
Aroma: Very delicate, fresh and elegant with a subtle flowery fragance
Flavour: Fresh, intense and refined, of good tartness and a lasting in-mouth sensation
