Terroir
Altitude: 500-600 mts
Soil: schist and granite
Plantation system: traditional walled terraces made with schist stone
Blend
35% Códega de Larinho, 20% Viosinho, 20% Rabigato, 15% Fernão Pires, 10% Gouveio
Winemaking
30% of this wine was fermented in French oak barrels for a period of 24 days at temperatures between 16 and 18°C. The rest was fermented in stainless steel tanks. No malolactic fermentation and selected yeasts were used.
Ageing
70% in stainless steel tanks,
30% is aged in French oak barrels, of which 20% are new and 10% are used. Bâtonnage is done once a week for four months.
Specifications
Alcohol content : 13 % vol.
Residual Sugar : 0.6 g/l
pH : 3.42
Total acidity : 5.6 g/l
Serving
9°C-11°C
Tasting
Passadouro white 2023 reveals a subtle acidity and a fruity character. It offers a complex, fresh and slightly mineral nose, with floral and white fruits notes. It is a very elegant, well-balanced wine on the palate, with fruity flavours and hints of vanilla from the barrel ageing. The finish is long and pleasant.
Carlos Agrellos - Technical Director - 2024