Conde d'Ervideira
Designation
DOC Alentejo
Harvesting
Mechanical and nocturnal
Vinification
The grapes are destemmed and sent to vinimatics, where they remain for 6 to 10 hours at a temperature of 12ºC. Then they are pressed and sent to the cold room, where they ferment between 10º and 12ºC. The alcoholic fermentation of Antão Vaz takes place in new Hungarian oak barrels for about 1 month, followed by a 9-month battonage stage. Subsequently, the blend is made with Arinto.
Ageing
10 Months | New Hungarian oak barrels
Allergens information
Contains sulphites.
SKU: 104228