After a pre-fermentation maceration at low temperature the grapes are pressed, and the juice is clarified. Fermentation takes place at controlled temperature of 16º C, for two to three weeks.

Ref.: 2279011

Vinho Verde Alvarinho J. P. Ramos 75 Cl

After a pre-fermentation maceration at low temperature the grapes are pressed, and the juice is clarified. Fermentation takes place at controlled temperature of 16º C, for two to three weeks.

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WINES OF PORTUGAL

Bacalhôa Vinhos de Portugal, S.A., one of the largest and most innovative wine companies in Portugal, has developed over the years a wide range of wines that has earned it a solid reputation and the preference of national and international consumers. Present in 7 Portuguese wine-growing regions, with a total of 1200 hectares of vineyards, 40 farms, 40 different vineyards and 4 wine-growing centers (cellars), the company is distinguished by its size and 70% autonomy in its own production. Each of the entities that constitute Bacalhôa Vinhos de Portugal, S.A. - Aliança Vinhos de Portugal, Quinta do Carmo and Quinta dos Loridos - corresponds to a production center with its own characteristics and a heritage with intrinsic cultural value. It is the dynamic generated by the crossing of these various identities, exploited using the latest technology and the knowledge of a renowned team, that Bacalhôa Vinhos de Portugal, SA owes its unique ability in the competitive Portuguese market to offer the perfect wine for any occasion.

Producer

João Portugal Ramos

Producer

João Portugal Ramos

Country

Portugal

Region

Região Dos Vinhos Verdes

Grape

Alvarinho

Alcohol Content (%)

Capacity

0.75 L

Capacity

0.75 L

Region

Região Dos Vinhos Verdes

Grape

Alvarinho

Alcohol Content (%)

Country

Portugal

Citric color with an intense citric and floral aroma, combined with mineral and tropical fruit notes. Elegant and engaging, with a good long finish.

After a pre-fermentation maceration at low temperature the grapes are pressed, and the juice is clarified. Fermentation takes place at controlled temperature of 16º C, for two to three weeks.