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: 12 to 14 September 
ALCOHOL: 12,00 % Vol. 
RESIDUAL SUGAR: 2,40 g / dm3 
TOTAL ACIDITY: 6,50 g (Tartaric Acid) / dm3
pH: 3,45
VINIFICATION: Fermentation with maceration in granite tanks at temperatures between 19 and 22oC. Foot treading. After fermentation maceration with skins in inox vats Pressing / Malolatic fermentation / Aging “sur lies” Filtration / Bottling. Aging “sur lies” / Filtration / Bottling. 
PRODUCTION: 3400 litres - 4500 bottles
BOTTLE PER BOX: 6
BOXES PER LAYER: 11 or 14 boxes 
BOXES PER PALETTE: 77 or 98 boxes 
BEST SERVED: 10 to 12º C

Tasting Notes: A deep, dark red color with a violet rim.  A vivid nose and palate have a spicy spike under a sappy cassis, sour cherry and wild berry fruit. Showing a creamy softness and mature tannins, without loosing the brilliant acidity with its backbone of granite minerality, this wine has become a new classic among Portuguese wines. 

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 20 de September
ALCOHOL: 12,00 % Vol.
RESIDUAL SUGAR: 4,60 g / dm3
TOTAL ACIDITY: 5,80 g (Tartaric Acid) / dm
pH: 3,17
VINIFICATION: Pressing / Decantation in inox vats / Fermentation at temperatures between 12 to 14o 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:
Light, brilliant ruby color. Aromas of strawberies, raspberries, and cherries, are confirmed in the mouth, where fruit and sweetness are swept into a long wave of freshness and acidity.

Gastronomic suggestions: Cheesy dishes, seafood salads, lobster, beetroot risotto, tandoori and Thai chicken

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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