белое вино
União Reg. Beiras
Quality factors
Quality factors
Climate: Mediterranean
Soil: Granite, clay and limestone formation
Grape stocks: Tradicional species of Beiras Region
Viticultural Technology
Density of Plantation: 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 Region tradicional method and classic winemaking by fermentation of skins
Fermentation: At controlled temperature up to 16º C. for 2 weeks
Aging
16 months in stainless steel vats and 2 month in bottle
Analysis parameters
Alcoholic content: 12.4% Vol.
Volatile acidity: 0.27 g/l
Dry extract: 19,3 g/l
Residual Sugar: 1,1 g/l
Oenologist
Carlos Costa Silva
Durability
Ready to drink, though it may be stored for longer periods (2 years)
Organoleptic properties
Aspect: Crystal-clear
Colour: Greenish-yellow
Aroma: Young fresh wines with a subtle flowery fragrance
Flavour: Delicate, highly-refined, well-structured wines with good tartness and a final prolonged in-mouth flavour
