Pedra Cancela Seleção do Enólogo 2019 White Wine
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    • Pedra Cancela Seleção do Enólogo 2019 White Wine

    Pedra Cancela Seleção do Enólogo 2019 White Wine

    The Quinta Pedra da Cancela is the fruit of the passion for the wine of the Gouveia family. The winemaking operation has been a family activity for several generations, in the beginning they were delivering their grapes at the Adega Cooperativa. In 1999, with the end of the superior studies in Viticulture and Enology of João Paulo Gouveia, son of João Coelho Gouveia, they decide to create their own wine. The vineyards were restructured, others were acquired and a modern wine cellar was built and with a high technology, all respecting the culture of the Dão demarcated region. In 2014 the name of the company became Pedra Cancela Vinhos do Dão Lda

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    The Quinta Pedra da Cancela is the fruit of the passion for the wine of the Gouveia family. The winemaking operation has been a family activity for several generations, in the beginning they were delivering their grapes at the Adega Cooperativa. In 1999, with the end of the superior studies in Viticulture and Enology of João Paulo Gouveia, son of João Coelho Gouveia, they decide to create their own wine. The vineyards were restructured, others were acquired and a modern wine cellar was built and with a high technology, all respecting the culture of the Dão demarcated region. In 2014 the name of the company became Pedra Cancela Vinhos do Dão Lda

    PCSEW6305
    7 Items

    Data sheet

    Region
    Dão
    Tasting Notes
    Bright yellow-green color. Citrus aroma with an interesting mineral touch. Fresh wine, mineral, green and yellow fruit, with good balance. Nice finish of fresh feeling
    Consumption
    10ºC
    Enjoy
    Enjoy with starters, salads, white meats and fish.
    Bottle Size
    White meats, pastas dishes and grilled seafood
    Country
    Portugal
    Type
    White Wine
    Year
    2019
    Weight
    1.5
    Cast
    Encruzado, Cerceal and Malvasia Fina
    Alcohol
    13%
    Vinification
    After pressing the whole grapes, the must is subjected to static decanting and fermented at 15º C
    Total Acidity
    5,8 g/L
    Wine Maker
    João Paulo Gouveia
    Ageing
    1 month
    Ph
    3,2

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