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
Properties
Characteristics | |
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The Winery: Quinta do Mouro |
Brand: Erro | |
Region: Alentejo | |
Type: White | |
Vintage: 2016 | |
Alcoholic Level: 12% | |
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Grape Varieties: Arinto, Verdelho, Gouveio, Rabigato, Roupeiro, Alvarinho |
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Winemaker: Miguel Louro |
Format: 75cl | |
Tasting | |
Colour: Couleur jaune or brillant. | |
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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 |
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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. |