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