Vinification
The grapes are harvested by hand and destemmed before being directed to the press where the must is gradually and delicately separated from the skins. After one to two days of resting, the resulting must is decanted and then inoculated with selected yeasts. Fermentation is done under controlled temperature conditions (18º – 22ºC) thus preserving the varietal aromas. After this phase, the wine goes through a period of about 14 months of tartaric stabilization and natural decantation, without malolactic fermentation so that it preserves the primary aromas and its characteristic acidity . After this period, the wine, biochemically stable and clean, is ready for bottling.
Aging
14 months in stainless steel vats with controlled temperature. 10% of the wine was aged in contact with French oak wood.
Tasting Notes
White with bright straw tones and endowed with a very present minerality. A wine that presents a complex aromatic bouquet where we easily find floral and grapefruit notes, the result of timely maturation and the preservation of the typical aromas of these two varieties. The acidity continues to mark the profile of this great white wine in a balanced way. Despite its youth, the final feeling is that we are already facing a very complete and evolved wine.
Endnotes
Region: Bairrada
Country: Portugal
Producer: Real Cave do Cedro
Winemaker: Ricardo Aleixo
Grape Varieties: Bical and Maria Gomes
Total Acidity: 4.93 g/L
Pairing: Preferably at a temperature between 8 – 10ºC. This wine can be accompanied by various low-fat grilled foods, such as white meat or salmon. It also stands out in the accompaniment of sushi.
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