BR Branco

  • Description

Variety of Grapes

Antão Vaz e Viognier

Alcohol

13.5 %

Class

Year

2012


Climate

Mediterranean

Soil

SCHISTOUS

Region

Alentejo


Total acidity

6.3 (g/l)

Volatile acidity

0.75 (g/l)

PH

3.21


Total sugar

0.9 (g/l)

Residual sugar

< 2 (g/l)


Vinification Process

Total destemming, light pressing, decantation followed by fermentation in French oak barrels. Did batonnage for 6 months.

Description

Deeply mineral aroma with some citrus and floral notes. Slight toast. Voluminous in mouth with intensity and freshness. Unctuous finish.