Vinification
Total destemming, crushing and pressing. Vinification in open-spout. Fermented entirely in stainless steel vats with temperature control and reassembly times. Fermentation is interrupted by the addition of 96º wine alcohol. Addition of wine alcohol made after 6 – 7 days of fermentation in order to maintain the desired amount of sugars. Vinification done according to traditional methods.
Aging
Aged by the traditional Canteiro system, in French and American oak casks of different capacities. Batch formation, clarification, filtration and bottling.
Tasting Notes
With an attractive and bright golden color, displaying shades of evolution, this wine has a delicate, fruity aroma with subtle floral notes. On the palate, it offers a long and dry finish, marked by nuances of honey and orange peel.
Endnotes
Region: Madeira
Country: Portugal
Designation: PDO Madeira (Protected Designation of Origin).
Producer: Justino’s – Madeira Wines
Winemakers: Dina Luís / Juan Teixeira
Soil Type: Various mixtures of soils, of volcanic nature, mainly derived from basalt, trachytes, tufa, slag and conglomerates.
Climate: Temperate with oceanic characteristics, with a variation in temperature, humidity and rainfall, depending on the altitude.
Grape Varieties: Verdelho
Vineyard Conduction System: Latada (usually formed by horizontal wire structures supported by wooden or iron posts) and Espalier.
Alcohol: 19% vol.
Total Acidity: 7.90 g/l (tartaric acid).
Total Sugars: 72.6 g/l Service Temperature: 12º – 14ºC.
Pairing: No decanting required. With marked acidity served a little chilled, it is excellent as an aperitif. It goes well with light soups and consommés, serrano ham, smoked game, stewed mushrooms with garlic, pâtés and nuts such as almonds and walnuts.
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