Virtual Cellar

Varieties: Rabigato, Viosinho and Codega do Larinho. Altitude from 450 up to 650m.
Vinification: The must is decanted for 2 days at 10ºC. Then it is fermented 30% in 500 liters French oak bar-rels and 70% in stainless tank at 14ºC for 3 weeks. No malolactic fermentation.
Ageing: 20% in 500 liters French oak barrels until February. Fining and filtration before bottling

Alcoholic content vol.: 13.00% | pH: 3.17 | Total acidity: 6.30g/L

Producer: Odisseia Wines
Tipology: White

Know the producer:
Thank you for your interest. We will contact you very soon.

Fields with * are mandatory to fulfill.