Erro B 2016 White

Winemaking
Manual harvesting for 20kg boxes. Skin maceration for 1 week. Fermentation in stainless steel tanks at a temperature of 12ºC for 5 weeks.

Chemical analysis
Alcohol: 12%
pH: 3.10
Total Acidity: 5.7 g/l
Reducing sugars: 0.5 g/L

 

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€24.90

Properties

Characteristics
Icon the winery 91385a8ea6cf09ebc7bf5483fb7d2dba15156b77792e8cade751b89f88524702 The Winery: Quinta do Mouro
Brand: Erro
Region: Alentejo
Type: White
Vintage: 2016
Alcoholic Level: 12%
Icon grape varieties 5ef67bbf41e70ce6f009a73f51b8414b6eebc116dc4d59a69449b92366601093 Grape Varieties: Arinto, Verdelho, Gouveio, Rabigato, Roupeiro, Alvarinho
Icon winemaker e032a2e97335c334d3c23f51d0329f31645cae5160a0a302d3072c2fb70c059e Winemaker: Miguel Louro
Format: 75cl
Tasting
Colour: Couleur jaune or brillant.
Icon nose 176020a5140d2499a7f0e61d28ba9873d09e3af9dca561aeb6a91b357f650e5b Nose: With mineral, floral, somewhat chemical notes, not very ripe pulp fruit, and a vegetable note that comes from the tanning process, along with light oxidative notes
Icon mouth fe9befcc324311cf7cf9e740b28462659874ebbdc4882ef64971fe9b95382c5e Mouth: In the mouth it has structure, it is almost “tannin”, but very fresh and with an uncharacteristic acidity for the Alentejo region, ending very long and persistent.