Zebro
Pris inkl. alkoholskatt, frakt och moms.
Finns även i följande Mixboxar:
Amoreira da Torre - Paulo Sendin
The Zebro Box
Zebro-etiketten erbjuds här i både vitt och rött.
Vinmakarens anteckningar
Ditt paket levereras till din dörr inom4 - 16 dagar
Amoreira da Torre - Paulo Sendin tar emot och packar din beställning (1 - 4 dagar)
Fraktbolaget hämtar din beställning och levererar den direkt till din dörr.
Produktdetaljer
Om vinet och dess karaktärLand:
Portugal
Region/Underregion:
Alentejo/Évora
Klassificering:
IGP
Certifiering:
Organic, Vegan
Druva:
Verdelho (50%)
Arinto (50%)
Årgång:
2023
Färg:
dark white
Arom:
fruit
Smak:
fresh, mineral, fruit
Alkoholhalt:
13%
Sockerhalt:
0.3 g/l
Syra:
6.2
pH-värde:
3.61
Sötma:
Dry
Innehåller sulfit:
Ja
Volym:
750 ml
Förslutning:
Natural cork
Flaska:
Glass
Serveras bäst:
12 - 14 °C
Mat till vinet:
Aperitif, Buffet food, Charcuterie, Cheese - goat cheese, Cheese - mature and hard, Cheese - mild and soft, Fish - lean, Fish - fat, Mushrooms, Party drink, Pasta / Pizza, Shellfish - flavored, Shellfish - natural, Vegetables
Mognadspotential:
0 - 6 years
Vinmakarens matrekommendationer
- Aperitif
- Buffet food
- Charcuterie
- Cheese - goat cheese
- Cheese - mature and hard
- Cheese - mild and soft
- Fish - lean
- Fish - fat
- Mushrooms
- Party drink
- Pasta / Pizza
- Shellfish - flavored
- Shellfish - natural
- Vegetables
Vinifikation, vinmakarens egna ord
Jordmåner:
Clay, Granite, Limestone
Terroir:
The Climate is Mediterranean with hot summers. The Soil is granitic with sandy-clay-loam texture. The vineyard, is certified as organic agriculture since 2005, without the use of pesticides, fungicides, herbicides, antibiotics, chemical or synthesis fertilizers. The vineyard is not artificially irrigated, agro-ecology management the herbaceous control is made with small ruminants (sheeps) Altitude of the vineyard is 240m, distance from Atlantic: 72km.
Skörd:
Picked by hand
Jäsning:
Steel (100%)
Lagring:
Steel (100%) 100 months
Vinmakare:
Paulo Sendin
Picked by hand, the harvest is carried out in 25 kg boxes. Complete and static decanting for 24 hours at a low temperature. Fermentation starts spontaneously only with the natural yeasts of the grapes in small capacity, stainless steel vats, is proceeded at a temperature of 14ºC, for around 3 weeks. Half of the grapes, the fermentation is made in open deposits with the skins and grape juice together, after which the wine is filtered and biologically stabilized. It is also matured in stainless steel at a temperature of 8ºC until the bottling preceded by small tangential filtering.