Aphros-Wine

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PRODUCER: VASCO CROFT                                   
OENOLOGUES: PEDRO BRAVO / RUI CUNHA  
REGION: VINHO VERDE - SUB-REGION OF LIMA  
VARIETY: Loureiro 100%    
EXPOSITION: South  
AREA: ± 9,0 ha
PRODUCTION / HA: ± 4.000 litros / ha
HARVEST DATE: 3 to 20 de September 
ALCOHOL: 12,00 % Vol. 
RESIDUAL SUGAR: 3,70 g / dm3 
TOTAL ACIDITY: 6,50 g (Tartaric Acid) / dm
pH: 3,09
VINIFICATION: Skin contact for 12 hours / Pressing / Decantation in inox vats . Fermentation in French oak barrels and  Chestnut  barrels and inox vats at temperatures between 13 to 16o C  Aging “sur lies” / Filtration / Bottling. 
PRODUCTION: 3.400 litre!s - 4.500 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:
Crystalline, citrus color with green reflections. Smokey, intensely mineral, it shows citrus fruits and flowers on the surface, under a background of saltiness. Steely dry, it is a wine that speaks transparently about the granite soil it comes from.

Gastronomic suggestions: Grilled or baked fish, shellfish, oysters, sushi, fat cheese.

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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: 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                                   
OENOLOGUES: PEDRO BRAVO / RUI CUNHA  
REGION: VINHO VERDE - SUB-REGION OF LIMA  
VARIETY: Loureiro 100%    
EXPOSITION: South  
AREA: ± 9,0 ha
PRODUCTION / HA: ± 4.000 litros / ha
HARVEST DATE: 3 to 21 de September 
ALCOHOL: 12,00 % Vol. 
TOTAL SUGAR: 7,80 g / dm3 
TOTAL ACIDITY: 6,30 g (Tartaric Acid) / dm
pH: 3,14
VINIFICATION: Pressing / decantation in inox vats / fermentation at temperatures between 15 to 18º C / decantation / bottling.
PRODUCTION: 17000 litre!s - 22600 bottles
BOTTLE PER BOX: 6
BOXES PER PALETTE: 77
BEST SERVED: 10 to 12 oC

Tasting Notes: Crystalline, Bright citrus color.Youthful and intense. Predominance of citrines and tropical fruit, with floral and mineral notes adding complexity to a vibrant whole.

Mouth: Smooth attack , balanced acidity, good volume and a refreshing final.

Gastronomic suggestions: Ideal as an aperitif. Accompanies fish, shelfish, grilled food, 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 DOC - SUB-REGION OF LIMA
VARIETY: Loureiro 100%
EXPOSITION: South
AREA: ± 20 ha
PRODUCTION / HA: ± 4.000 litros / ha
HARVEST DATE: 5 to 22 September
ALCOHOL: 11,00 % Vol
RESIDUAL SUGAR: 7,90 g / dm3
TOTAL ACIDITY: 6,80 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: 7.920 liters ≈ 10.550 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

View pdf >> View lable >>

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: 5 to 20 September
ALCOHOL: 12,00 % Vol
RESIDUAL SUGAR: 3,40 g / dm3
TOTAL ACIDITY: 6,30 g (Tartaric Acid) / dm3
pH: 3,11
VINIFICATION: Maceration 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 between13 and 16º C / Aging "sur lies" / Filtration / Bottling
PRODUCTION: 1.523 liters ≈ 2.030 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 / JOSÉ CARVALHEIRA
REGION: VINHO VERDE DOC - SUB-REGION OF LIMA
VARIETY: Loureiro 100%
EXPOSITION: South
AREA: ± 20 ha
PRODUCTION / HA: ± 4.000 litros / ha
HARVEST DATE: 22 to 26 September
ALCOHOL: 11,00 % Vol
RESIDUAL SUGAR: 6,80 g / dm3
TOTAL ACIDITY: 6,70 g (Tartaric Acid) / dm3
pH: 3,27
VINIFICATION:Fermentation Fermentation with maceration in granite tanks at temperaturesbetween 19o and 22o. Foot treating. after fermentation maceration skins in inox vats. Pressing / Maloatic fermentation/ Aging "sur lies" / Filtration / Bottling
PRODUCTION: 7.500 liters ≈ 10.000 bottles
BOTTLE PER BOX: 6
BOXES PER LAYER: 12 or 14 boxes
BOXES PER PALETTE: 96 or 112 boxes
BEST SERVED: 10 to 15 ºC
Tasting Notes: Brigth wellow citrus hue. Fruits and flowers prevail in the aroma, with notes of pineapple and rose petais in a mineral background. developing the sense of a well-balanced acidity. Medium persistence, distinguished by beautiful balance.

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PRODUCER: VASCO CROFT - CASAL DO PAÇO PADREIRO - Soc. Vitivinícola, Lda.
OENOLOGUES: PEDRO BRAVO / JOSÉ CARVALHEIRA
REGION: VINHO VERDE DOC - SUB-REGION OF LIMA
VARIETY: Loureiro 100%
EXPOSITION: South
AREA: ± 20 ha
PRODUCTION / HA: ± 4.000 litros / ha
HARVEST DATE:22 to 26 September
ALCOHOL: 11,50 % Vol
RESIDUAL SUGAR: 4,80 g / dm3
TOTAL ACIDITY: 6,90 g (Tartaric Acid) / dm3
pH: 3,16
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: 26.100 liters ≈ 34.800 bottles
BOTTLE PER BOX: 6
BOXES PER LAYER: 12 or 14 boxes
BOXES PER PALETTE: 96 or 112 boxes
BEST SERVED: 10 to 12 ºC

Tasting Notes: Brigth pale wellow citrus hue. A wine with the backbone of granite minerality, were the aromais dominated by fruits and flowers, including hints of lime and orange with the essential oils of their skins. the mouth attack has volume and a vibrant acidity, enhancing length and persistence.

 

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

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