Quinta da Murta 2014 White Wine
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    • Quinta da Murta 2014 White Wine

    Quinta da Murta 2014 White Wine

    The property of Quinta da Murta, located in the hills of the small demarcated region of Bucelas, is surrounded by one of the main Roman roads that crossed Portugal and very close to the last fortification, Anglo-Portuguese against Napoleon's troops.
    In Shakespeare's time, Bucelas became popular in England, especially in court. Designated "Charneco", due to the name that is given to the zone of Bucelas, is mentioned by Shakespeare in the second part of the piece Henry VI, published in 1594.
    The sailors of the caravel S. Gabriel celebrated with wine of Bucelas their return to Portugal, after the discovery of the maritime route to India

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    The property of Quinta da Murta, located in the hills of the small demarcated region of Bucelas, is surrounded by one of the main Roman roads that crossed Portugal and very close to the last fortification, Anglo-Portuguese against Napoleon's troops.
    In Shakespeare's time, Bucelas became popular in England, especially in court. Designated "Charneco", due to the name that is given to the zone of Bucelas, is mentioned by Shakespeare in the second part of the piece Henry VI, published in 1594.
    The sailors of the caravel S. Gabriel celebrated with wine of Bucelas their return to Portugal, after the discovery of the maritime route to India

    Qtmw1474
    117 Items

    Data sheet

    Region
    Lisboa
    Tasting Notes
    Fresh and exuberant aroma with notes of lemon, lime, peach, tropical fruits and some floral. Very creamy and balanced body. Long and persistent ending
    Consumption
    10 - 12ºC
    Enjoy
    Ideal for any type of seafood and fish, whether raw or grilled, lean meats, pasta, noddles or exotic and spicy cuisine
    Bottle Size
    White meats, pastas dishes and grilled seafood
    Country
    Portugal
    Type
    White Wine
    Year
    2014
    Weight
    1.5
    Cast
    Arinto
    Alcohol
    12,5%
    Vinification
    Soft pressing followed by fermentation at low temperatures
    Ageing
    In vat, under yeast fermentation, for a period between 4 and 6 months

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