BOJADOR

VARIETIES: Antao Vaz, Rabo de Ovelha and Arinto.

WINEMAKING: Manual harvesting. In the winery, the grapes were selected on a vibrating sorting table and destemmed with a light crushing of the berry. Fermentation took place in 500L french oak barreks.

AGING: In 500L french oak barrels for nine months.

TASTING NOTES: Golden colour, quite mineral on the nose, which exposes it’s origin terroir. The barrel is discrete and involving the whole quite well. Great mouth volume and remarkable freshness.

ANALYTIC PARAMETERS

Alcohl content: 12,5%

Total acidity: 5,30 g/dm3

Volatile acidity= 0,33 g/dm3

pH= 3,06