9 months on fine lees and French oak with weekly bâtonnage.
After careful selection by their best state, the grapes were harvested for chests of 25 kg and sent to the winemaking center where they were slightly pressed in a pneumatic press. The resulted must fer- mented at a controlled temperature of 14- 16oC. Staged on fine lees after the alco- holic fermentation in stainless steel vats with French oak staves and with weekly bâtonnage during 9 months.
Pacheca Reserva Branco presents an intense aroma with white fruits notes, tropical fruits and light citrus.
In the mouth has a lively attack with very good structure and natural acidity that gives it well balanced freshness with the post-fermentative stage wood notes. Very harmonious ending.
Seafood, appetizers and snacks, lean fish and cured meat.
WINEMAKER : Maria serpa Pimentel
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