| |
|
|
| |
Conventual Reserva Branco |
| |
|
| |
Classification |
|
|
|
Alentejano Regional Wine |
|
| Type |
|
|
|
White |
|
| Region |
|
|
|
Alentejo |
|
| Grape varieties |
|
|
|
Fernão Pires, Arinto e Roupeiro |
|
| Quantity produced |
|
|
|
75 000 Liters |
|
| Soil type |
|
|
|
Granitic and schistic |
|
| |
|
|
|
|
|
|
|
|
|
|
|
| |
|
|
|
|
|
| Color |
|
|
|
Citrine
|
|
| Aroma |
|
|
|
Fresh and floral, with fruit notes of white pulp |
|
| Taste |
|
|
|
Balanced with a good pH, citrine with a
mineral Touch |
|
| End of proof |
|
|
|
Long and persistent end |
|
| |
|
|
|
|
|
| Evolution period of probation |
|
|
|
For the open tin system, static decanting,
with cold for 24hours. Fermentation in
stainless steel vats, with temperature control
between 15ºC and 18ºC
|
|
| |
|
|
|
|
|
|
|
|
|
|
|
| |
|
|
|
|
|
| Alcohol contents |
|
|
|
13,0% Vol. |
|
| Total acidity |
|
|
|
4,7 g of tartaric acid / L |
|
| Volatile acidity |
|
|
|
0,43 g of acetic acid /L |
|
| Reducing Sugars |
|
|
|
1,2 g/l |
|
| pH |
|
|
|
3,35 |
|
| |
|
|
|
|
|
| Gastronomy |
|
|
|
Fish and spiced salad dishes, Also, we suggest it as an appetizer, with something else or simply alone.
|
|
| |
|
|
|
|
|
| Temperature for serving |
|
|
|
Between 10 ºC and 12 ºC |
|
| |
|
|
|
|
|
| Conservation |
|
|
|
To consume immediately, chance of a positive evolution over the 2 post bottling years. |
|
| |
|
|
|
|
|
| History |
|
|
|
Portalegre was always seen as a land of convents, vineyards owners, implanted on soft hillsides, benefiting of a microclimate, which qualifies the wine with great quality and tipicity.
|
|
| |
|
|
|
|
|
| |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
