IG Açores
The grapes are rigorously selected in the vineyard and transported to the winery in small crates, where they are destemmed and cold macerated for 3 days in stainless steel vats. Fermentation then begins in cement vats with indigenous yeasts at a maximum temperature of 25°C to extract the fruit. At the end of fermentation, the wine is aged for 12 months.
Pico Island
Syrah, Merlot
The grapes are rigorously selected in the vineyard and transported to the winery in small crates, where they are destemmed and cold-macerated for 3 days in stainless steel vats. Fermentation then begins in cement vats with indigenous yeasts at a maximum temperature of 25°C to extract the fruit. After fermentation, the wine is aged for 12 months.
The nose is dominated by intense notes of red fruits such as strawberries and subtle mineral notes like graphite. The palate is light, fresh and elegant, with refreshing, balanced acidity. The minerality lingers on the finish.
This is a versatile wine, excellent as an aperitif and also ideal with fish, seafood and lean meat dishes.
Português
