Eng. José Neiva Correia
Quinta de Porto Franco
Destemming contact with skin contact. Cooled to 15ºC, the must is then vacuum filtered with perlites. The fermentation is achieved through active dry yeasts, the temperature being controlled between 16ºC and 18ºC.
It’s a bright white, fruited, refreshing with apple and lemon notes in the aroma and tasting. It’s a pleasant and elegant easy drinking wine, smooth, with an intense and long end of tasting.
Excellent aperitif, it’s also a delicious complement of oysters, seafood, fish, white meat, vegetarian, Indian and Thai cuisines and as well lighter flavoured dishes, and fresh cheeses. We recommend to serve at the temperature of 8-10ºC.
50 caixas | 10 caixas/ nível x 5 níveis
EUR-palete (0.80m x 1,20m) = 50 caixas | 10 caixas/ nível x 5 níveis
34 x 25 x 32 (depth x width x height)
(EAN13) = 560 0312 19217 9 / (ITF14) = 2 560 0312 19217 3