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Quinta da Aveleda

Quinta da Aveleda

Wine Type

classification

Region

Grape varieties

Type of Soil

Producer

Aveleda

Vinification

The grapes are carefully pressed at low pressure, followed by alcoholic fermentation at controlled temperatures between 16 and 18ºC. Before its bottling, the wine is filtered and cold stabilized.

date of bottling

Alcohol (% by Vol.)

Total acidity (g/L tartaric acid)

6.8

pH

3.3

appearance

Serving suggestions

Is ideal to accompany refined salads comprising seafood and dishes made from white meats such as turkey or chicken. It must be drunk very cold at a temperature of 6 to 8ºC.