Aphros-Wine

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Displaying items by tag: 2013

PRODUCER: VASCO CROFT - CASAL DO PAÇO PADREIRO - Soc. Vitivinícola, Lda.
OENOLOGUES: PEDRO BRAVO / RUI CUNHA
REGION: VINHO VERDE DOC - SUB-REGION OF LIMA
VARIETY: Loureiro 100%
EXPOSITION: South
AREA: ± 20 ha
PRODUCTION / HA: ± 4.000 litros / ha
HARVEST DATE: 17 September to 15 October
ALCOHOL: 10,00 % Vol
RESIDUAL SUGAR: 13,90 g / dm3
TOTAL ACIDITY: 6,50 g (Tartaric Acid) / dm3
pH: 2,94
VINIFICATION: Maceration Maceration with skins / Pressing / Decantation in inox vats / Fermentation between 12 to 14º C / Aging "sur lies" for 2 months / Filtration / Bottling
PRODUCTION: 6.100 liters ≈ 8.130 bottles
BOTTLE PER BOX: 6
BOXES PER LAYER: 11 or 14 boxes
BOXES PER PALETTE: 77 or 98 boxes
BEST SERVED: 10 to 12 ºC

Tasting Notes: Crystaline citrus color. Delicate tangerine and lime zest in a mineral, elegant, low alcohol profile where a touch of sweetness balances a lively acidity. The lightest and freshest of our wines.

 

Gastronomic suggestions: Ideal as apperitif. Accompanies fish, shellfish, sushi, salads and fruits

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PRODUCER: VASCO CROFT - CASAL DO PAÇO PADREIRO - Soc. Vitivinícola, Lda.
OENOLOGUES: PEDRO BRAVO / RUI CUNHA
REGION: VINHO VERDE DOC - SUB-REGION OF LIMA
VARIETY: Loureiro 100%
EXPOSITION: South
AREA: ± 20 ha
PRODUCTION / HA: ± 4.000 litros / ha
HARVEST DATE: 17 September to 15 October
ALCOHOL: 11,50 % Vol
RESIDUAL SUGAR: 8,10 g / dm3
TOTAL ACIDITY: 6,40 g (Tartaric Acid) / dm3
pH: 3,03
VINIFICATION:Maceration Maceration with skins / Pressing / Decantation in inox vats / Fermentation between 12 to 14º C / Aging "sur lies" for 2 months / Filtration / Bottling
PRODUCTION: 21.800 liters ≈ 29.060 bottles
BOTTLE PER BOX: 6
BOXES PER LAYER: 11 or 14 boxes
BOXES PER PALETTE: 77 or 98 boxes
BEST SERVED: 10 to 12 ºC

Tasting Notes: Clean, lemony nose, with a touch of petals. A fresh wash of lime, grapefruit and perfumed melon invade the mouth, guided by the acidic, mineral edge which is the axis of the wine. Waxy texture. Persistent uplifting finish.

 

Gastronomic suggestions: Accompanies fish, grilled or baked, cod with cream, shellfish, sushi, salads and fruits.

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PRODUCER: VASCO CROFT - CASAL DO PAÇO PADREIRO - Soc. Vitivinícola, Lda.
OENOLOGUES: PEDRO BRAVO / RUI CUNHA
REGION: MINHO GEOGRAPHIC INDICATION
VARIETY: 50% Loureiro + 50% Sauvignon Blanc
EXPOSITION: South
AREA: ± 20 ha
PRODUCTION / HA: ± 4.000 litros / ha
HARVEST DATE: 17 September to 15 October
ALCOHOL: 12,00 % Vol
RESIDUAL SUGAR: 3,40 g / dm3
TOTAL ACIDITY: 6,10 g (Tartaric Acid) / dm3
pH: 3,15
VINIFICATION: Maceration with skins for 12 hours / Pressing / Decantation in stainless steel/ Loureiro fermented partially in oak barrels, and the Sauvignon Blanc fermented in stainless steel at temperatures between 13 and 16º C / Aging "sur lies" / Filtration / Bottling
PRODUCTION: 5.200 liters ≈ 6.930 bottles
BOTTLE PER BOX: 6
BOXES PER LAYER: 11 or 14 boxes
BOXES PER PALETTE: 77 or 98 boxes
BEST SERVED: 10 to 12 ºC

Tasting Notes:Citrus color with green reflexes. Tangerine and herbal notes predominate in a mineral background. Dry and elegant in the mouth, this first blend ever of Loureiro and Sauvignon is all about lightness as its name suggests.

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PRODUCER: VASCO CROFT - CASAL DO PAÇO PADREIRO - Soc. Vitivinícola, Lda.
OENOLOGUES: PEDRO BRAVO / RUI CUNHA
REGION: VINHO VERDE - SUB-REGION OF LIMA
VARIETY: Vinhão 100%
EXPOSITION: South
AREA: ± 20 ha
PRODUCTION / HA: ± 4.000 litros / ha
HARVEST DATE: 12 to 24 September
ALCOHOL: 12,00 % Vol.
RESIDUAL SUGAR: 1,70 g / dm3
TOTAL ACIDITY: 6,90 g (Tartaric Acid) / dm3
pH: 3,34
VINIFICATION: Fermentation with maceration in granite tanks at temperatures between 19 and 22ºC. Foot treading. After fermentation maceration with skins in inox vats / Pressing / Malolatic fermentation / Aging "sur lies" / Filtration / Bottling
PRODUCTION: 3.300 litres - 4.400 bottles
BOTTLE PER BOX: 6
BOXES PER LAYER: 11 or 14 boxes
BOXES PER PALETTE: 77 or 98 boxes
BEST SERVED: 10 to 12 oC

Tasting Notes: A deep, dark red color with a violet rim. A vivid nose and palate have a spicy spike under a sappy cassis, sour cherry and wild berry fruit. Showing a creamy softness and mature tannins, without loosing the brilliant acidity with its backbone of granitic minerality, this wine has become a new classic among Portuguese wines

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