Quinta do Pinto Chenin Blanc 2018 White

Winemaking
Careful management of vegetation to optimize the aromatic potential of the grape. Pressing at low pressures, followed by cold static decantation for 5 days. Fermentation in cement vats with indigenous yeasts.
The wine aged for 6 months in cement vats, with frequent battonage to enhance all the creaminess and volume in the mouth.
 
Geology
Clay-limestone soils, originating from the Jurassic period, with a clayey and frank texture. Smooth slopes with southern exposure.
 
Analysis
Alcohol: 13.5%
Total acidity: 5.9 g/l
Volatile acidity: 0.31 g/l
ph: 3.40
Total Sugar: <1.5 g/L

This wine was part of the BLINDBOX#29

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