Carm Códega do Larinho

Elegance and balance are the main characteristics of this wine. Aroma with notes of orange, peach and melon, with cool and pleasant ending ideal for delicate fish dishes. 

Vinification:
The grapes were vinified with disgust, followed by soft crushing and maceration for about 12h. After this period in inert atmosphere, pneumatic press press was proceeded, followed by a period of cloric of the must of 24 to 48h depending on the caste and state of maturation. The fermentation took place for several months at temperatures between 12 and 16ºC. The wines interned in steel over thin -legged dreaks to traffic jam.