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Pacheca Superior Branco 2018 Douro D.O.C.

Pacheca Superior Branco 2018 Douro D.O.C.
Pacheca Superior Branco 2018 Douro D.O.C.
Product image 1Pacheca Superior Branco 2018 Douro D.O.C.
Product image 2Pacheca Superior Branco 2018 Douro D.O.C.

Regular price €12.00

PACHECA SUPERIOR BRANCO

Producer: Quinta da Pacheca
Appelation: Douro DOC, Portugal
Harvest: 2017

VITICULTURAL YEAR

The 2017 viticultural year was characterized by being extremely dry and hot. The evolution of climatic conditions has contributed to an earlier sprouting that has occurred throughout the entire vegetative cycle. The harvest began on August 11 in the precocious white grape varieties such as Viosinho, followed by the remaining white varieties and later the red varieties with normality until the end of September.

VINEYARDS

This wine is obtained from grapes of Viosinho and Moscatel Galego Branco varietals originated from several plots of vineyard planted at 140 meters of altitude.

VINIFICATION

After careful selection by their best state, the grapes were harvested for chests of 25 kg and sent to the wine- making center where they were slightly pressed in a pneumatic press. The resulting must was sent to stainless steel vats, inertized and cooled, where it remained for 24 hours to make the decantation. At the end of this period, it was filtered and transferred to another stainless steel vat where it was inoculated with selected yeasts, having fermented at a controlled temperature of 14-16oC. After the alcoholic fermen- tation, it staged in 2nd year French oak barrels with weekly bâtonnage during 6 months.

TASTING NOTES:

Pacheca Superior Branco has a complex aroma, some notes of tropical fruit of pineapple and passion fruit type and toast notes given by the barrel. In the mouth is marked by the exotic fruit enfolded in notes of toasted wood which gives it a rich body and a long and persistent finish.

BARREL AGING

6 months in 2nd year French oak barrels with weekly bâtonnage .

GRAPE VARIETIES

Viosinho and Moscatel Galego Branco

WINEMAKER

Maria Serpa Pimentel

CHEMICAL ANALYSIS

Achohol by volume: 13%
pH: 3,30
Total acidity: 5,5 g/L
Residual Sugar: 0,9 g/L


 Contém sulfitos - Contains sulfites

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