Lagar da Condesa

The grapes are handpicked using small bins of 15 Kg, after undergoing a carefully selection and de-stemming process the juice remains in contact with the skins at low temperatures during a short period of time and finally gently pressed. Part of the must was fermented in 500 and 600-litre French oak barrels and the rest in small stainless steel tanks at controlled temperature remaining in contact with the lees for approximately 4 months. 

Brilliant pale gold in color, copious apples and pears infused with mouthwatering aromas of lemon, outstanding fruit with a touch of honey beautifully focused and mineral. The attack is rich and broad packed with ripe citrus concentration, dense and fleshy, very good acidity with a long finish.