Type  White

Grapes  Muscat, Chenin Blanc and Viognier

Tasting Notes

Colour  Crystalline yellow

Aroma  Very elegant, with hints of peach, passion fruit and honey

Flavour  Very balanced in the mouth, mineral and excellent texture. Hints of apricot, ripe pineapple and passion fruit, with a lively and persistent finishing.

Year

Alcohol Content  12% | Reducing sugar 2,3 g/l

pH  3,40 | Total acidity  5,0 g/l

MUSCAT

Muscat is probably the grape presenting the greatest combination of aromas, making it easily identifiable. The muscat grape is sweet.

Its aroma is one of ripe grape, musk, honey, peach, apricot, nectarine and orange, with floral hints of jasmine and rose.

When vinified, the grapes can produce light and dry wines, different types of fragrant and fruity white wines, as a small amount of muscat grape is enough to give the wine its fruity aroma.

Many wines and sparkling wines are produced using muscat grapes, always with a sweet characteristic.

They pair well with desserts, and when served cold, are refreshing and often served as an aperitif. It should not be consumed over 20ºC, in order to avoid it becoming too sweet.

CHENIN BLANC

There are many types of Chenin Blanc, with different degrees of sweetness, adaptable to a great variety of tastes.

The Chenin Banc grape produces spirited wines, dry white, graceful summer wines. It may also be used for production of wine aged in oak barrels, with an aroma similar to Chardonnay.

For white wines, Chenin Blanc has a great possibility of fragrances, depending on the type of production.

Dry: when fermented dry and maintained fresh, they produce a very simple wine, with touches of sour pear, quince, ginger and chamomile.

Half-dry:  when some of the natural sugar of the grapes is left in the wine, we can taste richer aromas of ripe pear, ginger, jasmine, passion fruit and honeycomb.

Sweet: sweeter types of Chenin Blanc have aroma of persimmon, toasted almonds, mango, ginger and mandarin.

The extraordinary acidity and sweet taste inherently associated with Chenin Blanc, make it a wine which combines well with food containing sweet and sour elements. South East Asian food, or pork chops with apple sauce go well with a richer and sweeter type of Chenin Blanc.

VIOGNIER

Viognier is a full bodied white wine, originating in France. It is appreciated for its perfumed aromas of peach, tangerine and honeysuckle. It can be aged in oak barrels, giving it a creamy taste with a hint of vanilla.

The palate of the Viognier varies between the soft tastes of tangerine, mango, honeysuckle, to the creamier vanilla, nutmeg and clove. Depending  on the producer and the production method, it will vary in intensity, lightly with some gas, from a bitter touch tom bold and creamy. Usually, Viognier is less acid, lighter and more fragrant than Chardonnay.

The wines are typically dry, although some producers make a wine which is a little less dry, intensifying the peach aroma of the Viognier. Wines produced with the Viognier grape almost always cause a greasy sensation in the middle of the tongue. The drier types are less fruity and possess a slight bitterness.

The alcoholic content of Viognier  varies between  13,5% and 15%, which does not seem to be of much difference. However, these two extremes are very different in taste, and are like two completely different wines. The Viognier with 14% of alcohol content is lighter and simpler.

For a richer, bolder and fruitier kind of wine, choose one with a higher alcohol content.

The Viognier grape produces better wines when grown in sunny regions, with moderate temperatures, cool nights, or near a body of water, in order to maintain its acidity.

The trick to match food to Viognier wine is in completely respecting its floral notes and medium acidity. In this way, the focus can be on embellishing and expanding the fundamental aromas of the wine, making sure the food will not be too heavy or acidic. The aromas on the plate should make the creamy and fruity aromas of the wine stand out.