Casal de Arman (Ribeiro)

Prepared by selection in vineyard. Pre-fermentation cold maceration of whole grapes. Pneumatic pressing with separation of musts. Racking static. Temperature-controlled fermentation in stainless steel. Kept in tanks for 9 months. Bottling June-July.Tasting:Straw yellow and bright, with green reflejos, of glycerine consistency, medium intensity aromas of hay, white flowers, fennel, small ripe stone fruit, Litchies, peach notes, balsamic and spring water. Tasty, fresh, unctuous and structured. Sweet with sensations of exotic fruit, grapefruit, fresh herbaceous, menthol and with a perfectly integrated acidity and a long finish savory.

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