White wines

TOJEIRA WHITE ALVARINHO/TRAJADURA

PORTAL DA TOJEIRA WHITE

VINHOS DO VITÓRIA WHITE

MFS WHITE

TOJEIRA WHITE

Classification: D.O.C. Vinho Verde – Escolha
Type: White
Harvest: 2017
Breeds: Loureiro (35%), Arinto (25%), Azal (20%), Trajadura (20%)
Soil: Granite and schist-clay
Altitude: 250-350 m

Vinification: The grapes are harvested by hand and destemmed followed by a soft pressing in order to preserve the characteristics aromas. After defecation by cold, the must is inoculated with selected yeasts. The fermentation takes place in stainless steel vats at controlled temperature of between 14-16ºC.

Color: Citrine.
Aroma: Fruity, with notes of citrus and tropical fruit and light floral, elegant and subtle.
Taste: Refreshing with balanced acidity, engaging and persistent finish.
Consumption: Now or within 2 years at an ideal temperature of 8-10ªC.
Gastronomy: Accompanies seafood dishes, fish, pasta, white meats and Asian cuisine.

Analysis: Alcoholic Contents – 12,5%; Total Acidity – 6,2 g/L; pH – 3,43; Residual Sugars – 7,0 g/L;

Winemakers: Filipe Ribeiro and Nuno Grosso

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Vinho Verde Branco Alvarinho/Trajadura Tojeira

Classification: D.O.C. Vinho Verde – Escolha
Type: White
Harvest: 2017
Breeds: Alvarinho (80%) e Trajadura (20%)
Soil: Granite
Altitude: 250 m

Vinification: The grapes are harvested by hand and destemmed followed by a soft pressing in order to preserve the characteristics aromas. After defecation by cold, the must is inoculated with selected yeasts. The fermentation takes place in stainless steel vats at controlled temperature of between 14-16ºC.

Color: Citrine.
Aroma: Elegant, with notes of tropical fruits, citrus and stone fruit and light floral.
Taste: Balanced and complex, with fresh acidity, engaging and persistent finish.
Consumption: Now or within 2 years at an ideal temperature of 8-10ªC.
Gastronomy: Accompany seafood dishes, oily fish and white meats.

Analysis: Alcoholic Contents – 13,5%; Total Acidity – 6,4 g/L; pH – 3,56; Residual Sugars – 5,0 g/L;

Winemakers: Filipe Ribeiro and Nuno Grosso

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Portal da Tojeira Branco

Classification: D.O.C. Vinho Verde
Type: White
Breeds: Arinto (35%), Azal (35%), Trajadura (20%), Loureiro (10%)
Soil: Granite

Vinification: The garpes are provenient from selected vineyards of the region, harvested by hand and destemmed. After defecation by cold, the must is inoculated with selected yeasts. The fermentation takes place in stainless steel vats at controlled temperature of 14-16ºC.

Color: Citrine.
Aroma: Fruity, with notes tropical fruit e citrinos.
Taste: Refreshing, medium sweet with balanced acidity.
Consumption: Now or within 2 years at an ideal temperature of 8-10ªC.
Gastronomy: Accompanies seafood dishes, fish, pasta and white meats.

Analysis: Alcoholic Contents – 11.5%; Total Acidity – 6,4 g/L; pH – 3,3; Residual Sugars – 9,0 g/L;

Winemakers: Filipe Ribeiro and Nuno Grosso

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VINHOS DO VITÓRIA WHITE

Classification: D.O.C. Vinho Verde
Type: White
Breeds: Arinto (35%), Azal (35%), Trajadura (20%), Loureiro (10%)
Soil: Granite

Vinification: The garpes are provenient from selected vineyards of the region, harvested by hand and destemmed. After defecation by cold, the must is inoculated with selected yeasts. The fermentation takes place in stainless steel vats at controlled temperature of 14-16ºC.

Color: Citrine
Aroma: Fruity, with notes tropical fruit e citrinos.
Taste: Refreshing, medium sweet with balanced acidity.
Consumption: Now or within 2 years at an ideal temperature of 8-10ªC.
Gastronomy: Accompanies seafood dishes, fish, pasta and white meats.

Analysis: Alcoholic Contents – 11,5%; Total Acidity – 6,4 g/L; pH – 3,3; Residual Sugars – 9,0 g/L;

Winemakers: Filipe Ribeiro and Nuno Grosso

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MFS White

Classification: Vinho de Mesa
Type: White
Harvest: 2017

Vinification: The garpes are provenient from selected vineyards of the region, harvested by hand and destemmed. After defecation by cold, the must is inoculated with selected yeasts. The fermentation takes place in stainless steel vats at controlled temperature of 14-16ºC.

Color: Citrine
Scent: Fruity, with notes tropical fruit.
Taste: Medium sweet with balanced acidity.
Consumption: Now or within 1 year at na ideal temperature of 8-10ºC.
Gastronomy: Accompanies seafood dishes, fish, pasta and white meats.

Analysis: Alcoholic Contents – 9,5%; Total Acidity – 5,6 g/L; pH – 3,35; Residual Sugars – 10,0 g/L;

Winemaker: Filipe Ribeiro and Nuno Grosso