Aphros-Wine

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PRODUCER: VASCO CROFT
OENOLOGUES: PEDRO BRAVO / RUI CUNHA  
REGION: VINHO VERDE - SUB-REGION OF LIMA  
VARIETY: Vinhão 100%    
EXPOSITION: South  
AREA: ± 2,0 ha
PRODUCTION / HA: ± 4.000 litros / ha
HARVEST DATE: 21th September to 1st October 
ALCOHOL: 12,50 % Vol. 
RESIDUAL SUGAR: 2,30 g / dm3 
TOTAL ACIDITY: 5,80 g (Tartaric Acid) / dm3
pH: 3,55
VINIFICATION: Fermentation with maceration in granite tanks and inox vats at temperatures between 19 and 22ºC / pressing / decantation / bottling
PRODUCTION: 6500 litres - 8600 bottles
BOTTLE PER BOX: 6
BOXES PER LAYER: 11 or 14 boxes 
BOXES PER PALETTE: 77 or 98 boxes 
BEST SERVED: 15º C

Tasting Notes: Color intense rubi. Youthful and intense. Explosion of mature wild berries.

Gastronomic suggestions: Accompanies portuguese traditional dishes, as well as Italian, Indian, Thai or any kind of spicy cuisine.

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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
OENOLOGUES: PEDRO BRAVO / RUI CUNHA  
REGION: VINHO VERDE - SUB-REGION OF LIMA  
VARIETY: Vinhão 100%    
EXPOSITION: South  
AREA: ± 2,0 ha
PRODUCTION / HA: ± 4.000 litros / ha
HARVEST DATE: 12 to 24September 
ALCOHOL: 13,00 % Vol. 
RESIDUAL SUGAR: 2,60 g / dm3 
TOTAL ACIDITY: 6,70 g (Tartaric Acid) / dm3
pH: 3,37
VINIFICATION: Fermentation with maceration in granite tanks at temperatures between 19 and 22oC. After fermentation maceration with skins in inox vats / Pressing / Malolatic fermentation / Aging in French oak barrels for 9 months “sur lies” / Decantation / Bottling.. 
PRODUCTION: 2100 litres - 2800 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: Intense purple colour, almost touching black. Concentrated aroma showing exotic wild berries jam, vanilla and spices. Elegant, potent, and voluminous in the mouth, with a silky texture. A complex and well structured wine, yet faithful to the irreverent acidity of the Region.

Gastronomic suggestions: Steak with cream, cheese or pepper sauce; herb grilled lamb, game, pasta, Indian and Thai food.


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