CONDE VIMIOSO RESERVA BRANCO
Producer Notes 2017
Upon reaching the cellar, the grapes were cooled to 5ºC. After crushing, there was a skin maceration, soft pressing and a long maceration of 8 days at 6ºC, with sludge. The must was clarified by decanting, followed by alcoholic fermentation. The batch fermented in French oak barrels of 2, 3 and 4 years where it remained on the lees for 10 months.
Intense aroma, predominating citrus notes, minerals and an elegant touch of spices. Complex flavor, where the structure and acidity combine perfectly with a mineral freshness of great elegance, giving it a long finish.
Grilled and roasted meats, game dishes, sausages and cheeses.