Ref.: 32221

Moscatel Favaios 75 Cl

5,95 €

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FAVAIOSAware of the increasing market demands and the existing internal deficiencies, normal in structures dating from 1952, Adega de Favaios, decided to invest in the modernization and revitalization of the Favaios Cooperative''s infrastructure through a huge investment. In 2004, it focused on the modernization of the bottling lines and the wine-making center, where today it has the most modern in the country, which, together with secular traditions, makes all the difference in the quality of wine. The Cooperative Favaios Winery has as its mission to continue the development of consumption and the image of Favaios Moscatel as one of the most important categories of wines at the national level and to expand its markets internationally in the same way as Port Wine. The vision of the Winery is to be Douro''s largest Cooperative Winery by 2012, leading innovation in Favaios Moscatel in order to provide unique experiences to the consumer, as well as to develop a diversified and complementary portfolio of Wines other than Moscatel.

Producer

Adega de Favaios

Producer

Adega de Favaios

Country

Portugal

Region

Douro

Grape

Moscatel Galego Branco

Alcohol Content (%)

Capacity

0.75 L

Capacity

0.75 L

Region

Douro

Grape

Moscatel Galego Branco

Alcohol Content (%)

Country

Portugal

It is clear and bright in appearance with an attractive golden colour. Favaios is known for the typical aromas of the muscatel grape, which is very rich and aromatic. The aromas of the grape can be tasted, especially the floral notes, citrus fruits like orange, tangerine, and lime, along with honey and caramel. The mouthfeel is quite sweet and velvety, evoking the taste of honey and fruit jams.

SUGESTION:

Served simple and cold constitutes an execelente wine to accompany sweet desserts. in a cooler option and as an appetizer can be served with ice and lemon. For lovers of less sweet drinks try the Favaios tonic.

The classic Favaios is the youngest muscatel marketed by Adega de Favaios, but it is also the one that has been produced for the longest time - almost since the company was founded. It is made using traditional methods, under intense skin maceration to extract as much as possible from the characteristic aromatic components of this grape variety. This contact with the skins goes on for 3 or 4 days until fermentation has to be stopped with the addition of spirits to the wine. This mixture of partly fermented must and spirit is then aged for three years during which it gains harmony and complexity until the blend is ready for consumers to enjoy.