Favaios Casa Velha Gouvelo White

Winemaking

The best grapes of the varieties Gouveio, Viosinho and Arinto, carefully selected on the Favaios plateau were harvested in mid-September. Vinification started with total destemming and crushing, and then subjected to 72-hour skin maceration at low temperature. The tear wort resulting from the skin maceration then passed through a natural clarification process by static decanting. The alcoholic fermentation took place in French oak barrels of second year, and in small stainless-steel vats, for about 20 days at a constant temperature of 18ºC. After the alcoholic fermentation, a stage of 9 months was initiated during which the contact with the fine lees was promoted. After that period, a selection of the best wines was made, with the final batch consisting of 44% of wines from the fermentation in barrels and the remaining 56% of wine fermented in stainless steel.

Grape Varieties

Viosinho, Gouveio, Arinto

Tasting Notes

Citrus colour with tropical and floral aromas. In the mouth it is full-bodied, mineral and fresh.

Store and Serve Advices

Storage Lying down at a temperature of 15°C. Serving at a temperature from 10-11°C.

Food Pairing

Serve with soup, shellfish, fish dishes and some light meat dishes.