Quinta da Alameda
The grapes, exclusively from the Encruzado variety, were harvested manually, for small boxes of 18 kg, according to a careful selection of the best grapes in the vineyard. The grapes were completely destemmed and immediately pressed. The resulting must passed to a small stainless steel tank, where it decanted at low temperature for 48 hours. Clean must fermented with indigenous yeasts in French oak barrels. During the fermentation was done battonage and after fermentation, the wine remained in the barrels until the bottling. Citrus yellow color, with green glints. Aroma of white fruit, pear, melon, apricot with nuance of orange flower a slight toast. In the mouth, greasy, mineral, fresh with the well-married wood giving it structure and greasiness and a vigorous but elegant finish.