Casa Américo Encruzado

Winemaking:
Manual harvest. Pressing with total destemming, with skin maceration for 10 hours at a temperature of 12ºC. Fermentation began in small stainless steel vats at a controlled temperature of 16ºC and ended in French oak barrels where it remained for 3 months, with bâtonnage. It is kept for a minimum period of 12 months in the bottle before going to market.

Test results:
Pale yellow color with a greenish tinge. Delicate aroma with notes of white pulp fruits and citrus peel. In the mouth it is creamy, with a beautiful acidity and a long, mineral finish.

Advice from storing and serving:
Serve at a temperature of 12-13ºC.