After manual harvest, and transport to the winery in small boxes (18kg-20kg), the bunches were destemmed
boxes (18kg-20kg), the bunches were destemmed and the grapes underwent a short
maceration for 8 hours, preceded by light pressing and decanting for 48 hours. Indigenous fermentation, without temperature control and ageing for 7 months in used barrels.
This Loureiro with a very closed aroma, presents light floral notes, with a greenish color, thin and fine in the mouth, and a long and persistent finish.
Salads, fatty fish, white meat and grilled, at a temperature of 12ºC. It can be consumed immediately or for the next 10 years, as long as it is stored in a cool, dry place, protected from light and without temperature oscillations.
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