The grapes are destemmed and sent to vinimatics where they remain for 6 to 10 hours at a temperature of 12ºC. Then they are pressed and sent to the cold chamber, where they ferment between 10º and 12ºC. The alcoholic fermentation of the Antão Vaz takes place in new Hungarian oak barrels for about 1 month, followed by a battonage of 9 months. Subsequently, it is blended with Arinto.
TASTING NOTES
A very elegant wine aged in Hungarian oak, with hints of tropical aromas and the lush freshness of green tea.
This wine is packed in a wood box of 3 units.
SPECIFICATION
TYPE - White
REGION - Alentejo
COUNTRY - Portugal
GRAPE VARIETY - Antão Vaz, Arinto