Paço dos Infantes Antão Vaz White
Manual harvest for 12kg boxes. Cooling of the grapes in a cold room for 24 hours to 10ºC. Manual selection on a vibrating sorting table, followed by destemming and crushing. Vacuum pressing, followed by cold decantation for 48h. Fermentation in stainless steel tanks at controlled temperature for 20 days. The fine lees were kept after fermentation and subjected to battônage for 4 months. Clear greenish color. Intense fruity, citrus and fresh aroma. In the mouth it has a slight mineral suggestion, harmony and a good balance of acidity. Contains sulfites.
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