Trinca Bolotas Branco

Vinification:
The grapes were harvested early to ensure their natural acidity and frills. The obtained must has been pressed directly, being subsequently subject to careful decantation. The fermentation took place in stainless steel vats between 16ºC-18ºC. After fermentation, the wine was stirred on thin leftovers for 3 months. After this period, a slight collage was proceeded, followed by cold stabilization and filtration treatment before traffic jam.

TEST NOTES:
This wine mixes the castes Antão Vaz and Arinto and, if exists, is a combination made in the sky. The floral and fruity notes of Antão Vaz give it power and initial volume, while the Arinto gives structure and acidity, inviting a fresh and persistent ending.

Storage advice and serve:
Recommended temperature to drink 12º-14ºC. Store in a cool and cool place the constant temperature. The bottle should be stored in the horizontal position.

Criticism and awards:
16 Points Large Wine Choices.