The grapes come from the winery's Estate vineyards. After hand-picking, destemming and crushing, the resulting must is fermented in French oak casks from different forests. It is then aged for 7 months in French oak barrels (40% new oak, 60% second and third-use barrels) with periodic batonnage.
Serve slightly chilled as a lovely accompaniment to seafood, chicken and light cream-based dishes.
Producer: Quinta do Vallado
Region: Douro (DOC)
Wine Composition: 48% Gouveio, 28% Rabigato; 22% Arinto, 2% Viosinho
Total Acidity: 6.4 G/dm3
Residual Sugar: <0.6 g/dm3