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VEIGA L'OURO WHITE
After crushing the grapes are subjected to a slight maceration film
at low temperature. The must is fermented in a vat of stainless steel
for 20 days at a temperature of 16 degrees.
After alcoholic fermentation it is subject to stabilization and later bottling.
Varieties: Moscatel Galego Branco, Viozinho, Cercial and Rabigato.
Alcoholic content vol.: 12.50% | pH: 3.40 | Total acidity: 5.20g/L
After alcoholic fermentation it is subject to stabilization and later bottling.
Varieties: Moscatel Galego Branco, Viozinho, Cercial and Rabigato.
Alcoholic content vol.: 12.50% | pH: 3.40 | Total acidity: 5.20g/L
Produtor: Vinhos de Favaios
Tipologia: White
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