Cabeça de Burro Reserva White

The grapes are crushed and totally pulled out from the stalks, followed by pneumatic pressing. Fermentation with controlled temperature.

Wine with aromas of dried fruits, minerality, spices, clover.

Good mouth volume, well integrated acidity, with gastronomic potential to pair with saucy fish in the oven, “bacalhau” (salted and dried) cod fish and soft cheeses.