Viticulture
Planted in clay-schist and sandy loam soils, with low productive potential, the Vicentino grape varieties boast their best attributes. The low productivity imposed by the land will act as a stimulus to the quality of the grapes that are formed, promoting an ideal concentration of organic acids, sugars and phenolic compounds. The achievement of this balance between quantity and quality, together with a mild climate, makes it possible to obtain a raw material of excellence.
Tasting Notes
The wine that most reflects the perfect symbiosis between the Atlantic, the soils and the vineyards is the Vicentino Sauvignon Blanc. In this white, the proximity to the sea is reflected in a more vegetal profile, associated with the typical characteristics of the variety, displaying slight notes of tropical fruits balanced in the mouth by a fresh acidity. These sensations persist on the palate, in a soft and enveloping tasting.
Vinification
Fermentation in stainless steel vats, at a controlled temperature of 14ºC. Aging on the fermentation lees for 6 months, followed by 3 months of resting in the bottle before being marketed.
Endnotes
Producer: Vicentino
Oenology: Bernardo Cabral
Grape Varieties: 100% Sauvignon Blanc
Gastronomy: It pairs perfectly with seafood, oysters, fish whether raw or grilled, pepper salads and cured cheeses.
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