Rosa da Mata Fernão Pires Branco

Winemaking:
Complete destemming, followed by gentle crushing, into a small stainless steel tank, where skin maceration took place for 10 hours at a temperature of 8ºC. After pressing, the must is decanted for 48 hours, at a controlled temperature. The clean must fermented 30% in stainless steel vats and the remainder in second-year 400L barrels, with fine lees agitation.

Test results:
Nose with notes of toasted barrel and citrus nuances. Intense mouth, with salty touches, fresh, prolonged acidity.

Advice from storing and serving:
Serve at a temperature between 10 and 12ºC.