VARIETIES: Touriga Franca, Touriga Nacional, Tinta Barroca WINEMAKING

 

TASTING NOTES

A pale yellow colour, Sandeman Porto Apitiv White has floral and a nutty aroma. A light fresh flavour combined with a hint of natural sweetness.

WINEMAKER: Luís Sottomayor
VARIETIES: Malvasia Fina, Viosinho, Gouveio, Códega

WINEMAKING

Sandeman Porto Apitiv White is produced by the traditional Porto Wine method. The hand-picked grapes undergo stalk-removal and crushing before fermentation, under controlled temperature, with skin maceration so as to extract the best components. The addition of wine alcohol at the ideal moment sets the balance between the wine ́s body and bouquet. This moment is chosen by the winemaker following strict control of fermentation temperatures and densities, the later depending on the vine variety, maturation stage and the final sweetness required.

MATURATION

After the harvest, the wines remain in the Douro until the following Spring, when they are taken to V.N.Gaia and enter Sandeman ́s centuries-old lodges for ageing in oak wood casks, as required by Porto Wine traditional ageing system. Throughout the years the wines are carefully tasted and analysed by the oenology team who also makes all necessary corrections and prepares the final blend so as to keep Sandeman Porto Apitiv White ́s style and character. The wines selected are usually between 2 and 5 years of age, which makes it possible to obtain a fresh and young wine with an average age of 3 years. The final blend is filtered and cold-stabilised prior to bottling.

STORE

The bottle should be kept upright, protected from light and humidity, at a constant temperature of 16oC-18oC.

SERVE

Sandeman Porto Apitiv White is ready for drinking and does not require decanting. Serve between 6oC-10oC. Once open, it should be consumed within 4 weeks.

ENJOY

Traditionally served as a chilled aperitif, or as a long drink with a Splash! of tonic water, lemon and ice. Sandeman Porto Apitiv White is also a delicious accompaniment to creamy sea food, vol-au-vents, cheese quiche or even vanilla ice cream with tropical fruits.

TECHNICAL DETAILS

Alcohol: 19,5% | Total Acidity: 3,23 g/l (tartaric acid) | Sugar: 98,2 g/l | pH: 3,46