José Neiva Correia
Destemming, pelicular maceration and pressing. Cooled to 15ºC, the must passes by a vacuum filter with perlites. The fermentation is achieved through active dry yeasts, the temperature being controlled between 16ºC and 18ºC.
Ageing of one month in bottle after bottling.
Complex, full in the mouth, fresh and tasty. In the tasting is intense, persistent and refreshing.
This is the perfect aperitif and the white you could trust, great with seafood and fish dishes. We recommend to serve at the temperature of 8-10ºC.
17.0 kg (12x75cl)
70 cartons (12x75cl) - 14 caixas/ fiada x 5 fiadas
ESCADA Reserva Douro red wine 2013 won the "PORTUGUESE WINE OF THE YEAR"