Wine of great depth and richness in both the aromas and the taste. A touch mineral aftertaste lingering, long, cool and very front. It shows a great structure with a very smooth and balsamic feel in the mouth.
A special wine for great events and high quality cuisine, especially for fish stew and oven-roasted fish. It is most enjoyable with pate and cheese. It should be served at a temperature of 13 °C to 14 °C.
- Antão Vaz 100%
Viticulture and Enology
The grapes are harvested at night, selected and separate from the stem after which they are softy and slowly crushed in a pneumatic press. The juice is filtered statically and left for a period of 48 hours at a low temperature to allow the sediment to settle.
There is then a 30 days fermentation period in new French oak barrels at a temperature of 15 °C, followed by an aging period of 8 months with weekly bâtonnage. At this point the wine is transferred into stainless steel vats and kept at constant temperature (6 °C) during one month,. Then it is ready for bottling and to stay in the cellar for at least 6 months before it is released.
Months in new Seguin Moreau Oak
Months in the cellar before released
Good wines improve with time
We belive in the old way of producing wines, we trust our wines enough to age them up to 10 years in bottle. Keeping them in our seller for such a long time.