Produced with Verdelho grapes planted in the beech plains on the Setúbal Peninsula, this Bacalhôa Verdelho presents itself with a very present natural acidity, very floral, mineral and aromatic due to the climatic conditions of this harvest, with very slow grape maturations that always favor the quality of white wines.
From an exceptional year of white wines, this Verdelho fermented slowly and aged in its fine lees for 6 months, giving it unctuousness and long finish.
Verdelho gives wines aromas of tropical fruits and spices, always taking advantage of the "explosion" of aromas and freshness that marks the wines finished to ferment.
From an exceptional year of white wines, this Verdelho fermented slowly and aged in its fine lees for 6 months, giving it unctuousness and long finish.
Verdelho gives wines aromas of tropical fruits and spices, always taking advantage of the "explosion" of aromas and freshness that marks the wines finished to ferment.
