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Penalva Winery - Skin Maceration 2021 
Description
TECHNOLOGY:
Crushing with desengace, without pelicular maceration and fermentation in cement vat at 18-19°C.
GRAPES:
Malvasia-Fina 60%, Bical 20% e Cerceal-
Branco 20%.
ANALYTICAL PARAMETERS:
Alcohol: 12,5% vol. Total Acidity: 5,9g/L
pH: 3,20
TASTING NOTE:
Citrus yellow, young aroma, intense and attractive. In the mouth is a beautiful surprise, for the freshness of the acidity, structure and elegant finish. Very ready to drink, although it can be kept for a year or two. Serve at 8°C to brighten every day’s meals.
OENOLOGY:
António Pina
