Ciconia Reserva Branco

Hand Harvested. Total Destemming. Maceration before fermentation of 8h to 12h. Pressed under vacuum, fermentation under controlled temperature (15º to 18º) in stainless steel vats (50%) and in 400L oak barrels during 10 to 15 days.

Antão Vaz, Sauvignon Blanc, Viognier from clay and schist soils

Complex aromas of tropical fruit and white flowers well integrated with butter and coconuts notes. Lively attack, a fine acidity, a full body, and the distinctive mineral, along with excellent harmony and a long and well-balanced finish.

Matches with poultry, well-seasoned fish, cod-fish and sea food