Talha de Argilla 2017 White
Seasoned with hot and dry summer, average annual rainfall 650mm
4,000 vines/ha; bilateral cord and double guyot, with varied exposure
Total destemming before crushing, fermentation in 140 liters clay hoists without the addition of yeast. We can control the temperature between 18º to 20º.
4 months of aging in the same carvings where it fermented. Bottling in July 2017 and internship in bottle since then.
Total Acidity: 5.3 g/l
Volatile Acidity: 0.16 g/l
Residual sugar: 0.5 g/l
|Anta de Cima|
|Talha de Argila|
|Alvarinho, Verdelho, Viosinho|
|Paulo Tenreiro, Nuno Mira do Ó|
|Nose of great elegance with notes of brioche, beeswax and apricot in syrup, all in a very mineral and mineral with hints of talcum and cinnamon.|
|Harmonious and textured mouth, silky and enveloping with long, tense and succulent finish.|