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It was done in stainless steel vats with temperature control of fermentation, with grape Malvasia Fina, Cerceal, Gouveio and Moscatel
Like a true diva of the white varieties, the Alvarinho reaches unique notes in the Aveleda terroirs. Conducted by the mastery of Aveleda, this variety results in a velvety harmony of tropical and citric aromas.
It was made in traditional open stone tanks “lagares” and trodden by foot and had a stage 3 months in French oak barrels, with Touriga Nacional, Tinta Roriz, Touriga Francesa and Tinta Barroca.
Skinless and Boneless. It's caught in the North Atlantic and is considered the noblest type of cod.