Vale da Capucha Alvarinho 2019

The grapes are gently pressed and the juice obtained is slightly enriched with sulphites. After resting for 12 hours and natural decantation, part of the pressed must is retained. The next day, a clean transfer is carried out, followed by the start of fermentation with indigenous yeasts from the vineyard. The pressed must is then added to the fermentation. The wine is aged for 20 months on the lees without stirring and without wood. No exogenous products are added to the grape, except for a minimal amount of sulphites. The bouquet is characterised by great complexity and a strong salty note. It has a firm acidity, a structured mouthfeel and a long, savoury finish. It is best cellared at a temperature of 15°C and served at 10-12°C. It pairs well with fish, seafood and light meat dishes.