A wine defined by the harmony of a great love.The refined elegance of Piano Reserve White celebrates our prized Douro Valley vineyards. Intense wine produced with the highest care and dedication for our terroir.
100% Moscatel Galego Branco
Citrine colour and young exuberant aroma of grapefruit, lychees and lemon. Balanced notes of a soft minerality, fresh vibrancy and a hint of tropical fruit. Medium-bodied and of silky texture. Long-lasting finish.
Situated in the heart of Douro Valley, on the right margin of the river, of schist-granite transition soils. Solar exposition towards west. The vineyards were planted in single grape vines between 1991 and 1992.
It occurred on the first 2 weeks of September. On the arrival to the winery, the grapes are immediately protected from oxidations. After being totally destemmed, they are transferred to the pneumatic press where are gently pressed. The grape must is decanted for 24 hours until it reaches the desired turbidity. The must is inoculated with a selected range of yeasts for added complexity and aromaticity during fermentation for about 15 days. A controlled temperature fermentation at 14°C was undertaken.
After the alcoholic fermentation, the wine remains in inox vats to ensure its freshness and varietal characters were retained. The wine is stabilized and filtered, followed by the bottling and prior ageing for 3 months in bottle.
Piano Moscatel Galego White is bottled for imediate drinking, however it has potential to age for more 1 to 2 years. It is likely to reach its peak between the 6th and 12th month after bottling. The bottle should be stored vertically, in a cool, dry place, away from the light.
Should be served between 8ºC – 10ºC.
Piano Moscatel Galego White is the perfect company to relax on an evening. Its versatility reveals the delightement of how many different kind of dishes it can be paired with. We suggest it as an aperitif, accompanied by a variety of cheeses or sushi.
Jorge Alves/Valter Silva/Fábio Pereira
Alcohol: 13,5%vol.| Total Acidity: 6,00 g/L (Tartaric Acid) Reducing Sugar: 1,7 g/L | pH: 3,40