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Golden in color, it is expressive on the nose with notes of spices and ripe fruit such as apricot or quince. In the mouth we find unctuousness and volume, to which a vibrant acidity is added, balancing the natural sweetness of the wine. Ginger and candied fruit notes. Sweet and persistent finish.
Winemaking
Reception of the grapes in the cellar in boxes of 24 kg. Manual selection followed by destemming, skin maceration and gentle pneumatic pressing. The must fermented in French oak barrels, having aged in it for about a year. Stabilization and bottling. It is a wine suitable for Vegan consumers, since all the vinification was carried out without the incorporation of any animal additive or anything other than a small dose of sulphites.
Quinta de Santa Teresa Essencia
This wine, fermented and aged in wood, combines the acidity and freshness of the Avesso variety with a round character resulting from the 16 grams of residual sugar it contains.
Data sheet
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