Monte São Sebastião branco 2017

Douro - DOC

Products Type of bottle

Bottle - 750 ml.
Bottle - 750 ml.
Bordeaux

Our estate, or quinta, is located in the Douro Demarcated Region, specifically in the Cimo Corgo Sub-region, wich extends from the junction of the Corgo river and the Temilobos stream to Cachão da Valeira.  
 
All the wines have appellation DOC Douro, are produced with estate grown grapes and all of them are native varieties of the Douro Valley, namely Códega do Larinho [WV], Rabigato [WV], Touriga Franca [RV], Touriga Nacional [RV], Tinta Barroca [RV] and Tinta Roriz [RV]. The white varieties are grown in granitic or transition soils and the land is located at an average altitude of 500 meters in order to preserve the natural freshness, while the red grapes are grown at lower altitudes. All varieties are grown on vertical shoot positioning trellis and there `s no irrigation.  
 
[WV] – white variety  [RV] – red variety

 

The wine program started in 2006, when we produced the first wines of the estate. 4.000 bottles of white still wine and also 4.000 bottles of red still wine. Despite the wines had character, something was missing. So, in order to overcame this situation, we started in 2007, a “forget what you know” study, with the help of the winemaker Pedro Guedes, to understand the tiny differences between the expression of different varieties, terroirs and practices. The study still going on to present day, and shall continue. All of our wines have DOC Douro Appellation and the general view of our project makes us very proud of our work. Our wines range from sparkling wine to red still wine grand reserve.

2017
White wine
  • Côdega do Larinho B
  • Gouveio B
  • Rabigato B
Douro - DOC
  • Schist
Vinification occurred from the first week to the end of September. Maturation was checked at the end of August. The freshly-picked grapes are immediately processed, thereby inhibiting high phenolic extraction. The grapes are picked by hand and arrive in the wine making area in 20Kg plastic trays. Vinification occurred in stainless steel tanks at a temperature of 16ºC to 20ºC in order to keep fruit primary aromas and preserve them from the amilic aromas of the low temperature fermentation.
Grilled white meat, fish, salad and sushi.
Colour
Medium Yellow
Alcohol
12.0000
Residual sugar
0.0000
Ph
0.0000
Acidity
0.0000

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