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Caldas White

Caldas White

Wine Type

classification

Region

Type of Soil

Producer

Alves de Sousa

Harvest year

Vinification

Grapes are total destemmed and go through soft pressing and decantation. After it, fermentation occurs at 16 ºC for 15 days. Stays 3 months in stainless steel vats over the fine lees with “battonage”

Alcohol (% by Vol.)

Total acidity (g/L tartaric acid)

4.4

pH

3.5

appearance

palate

Serving suggestions

Is an ideal wine to accompany light meals such as salads, white meat, fish or seafood dishes, or to serve on its own as an aperitif. Serve between 8 – 10 º C.