PAÇO dos




Paço dos Infantes white Verdelho has the intense and deep character of this variety. The manual harvest is followed by destemming and light crushing. Four hour pellicular maceration in a closed press, followed by vacuum pressing and cold decanting for 48 hours. Fermentation with indigenous yeasts in a cement egg at 16ºC for approximately 20 days. Following the alcoholic fermentation process, the wine ages for eight months in the cement egg on the fine lees (sur lies) with periodic battônages. Bottle aged for a further six months.

Citrine in colour with an aroma marked by citrus notes and robust, flint, minerality. In the mouth, the wine displays enormous character and a balanced, unctuous body, vibrant acidity and a long and refreshing aftertaste.

Ideal with rich fish and seafood dishes.

EDITIONS: 2019, 2020