Vale da Capucha Fossil White
Grape varieties: 50% Fernão Pires, 35% Arinto e 10% lote de Alvarinho, Viosinho e Antão Vaz.
Vinification: Gentle pressing, resting and natural decanting for 12 hours. Fermentation with indigenous yeasts, bred in our vineyard. Minimum dose of sulphites. Unfiltered.
Aging: 20 months on the lees in stainless steel vats, without agitation or wood.
Aroma: Mineral and honey notes, as well as orchard fruit and vegetable freshness.
Flavour: Very rich on the palate, with marked acidity and a textured finish.
Serve: 10 to 12⁰
Consumption: Immediate or storage.
Harmonisation: Grilled fish dishes, salads and white meats.
Producer: Vale da Capucha
Enology: Manuel Marques e Pedro Marques
Category: Portuguese Wines – Lisboa
Awards and Notes:
- Revista de Vinhos –
