Encostas de Lá White Wine

Douro

Grape varieties: Viosinho, Malvasia Fina, Gouveio and Síria.

Harvest: After careful selection and manual harvesting, the grapes are subjected to crushing and total destemming.

Vinification: A period of 8 hours of skin maceration at 10ºC follows to maximize the action of the grape enzymes responsible for the extraction of aromas. Cold defecation at 7ºC for 48 hours. Selected yeasts are used to induce alcoholic fermentation between 12ºC and 15ºC for a minimum of 30 days.

Tasting: Citrine in color, it has a predominantly mineral aroma with floral notes. With good balance and evident freshness.

Wine Pairing: To accompany white meats, pasta and salads.