Cabral Moscatel Galego

From the Cima Corgo sub-region, these vines are planted on the Alijó plateau with a north-south sun exposure. After a rigorous manual selection of the grapes, a pre-fermentation skin maceration takes place followed by a light pressing of the grapes. The careful fermentation of the must, with the “bica aberta” method, takes place in stainless steel tanks at controlled temperature, for about 1 month.

It is characterized by exuberant aromas of peel and citrus blossom. Vigorous, vibrant and unctuous. It is dry, mineral and refreshing to the taste.

Excellent aperitif. Accompanies very well quick dishes, salads, fish and seafood, pasta and risottos, white meats, pizzas as well as oriental cuisine. Should be served between 8º and 10ºC. Ready to drink now, or within 2 years.