![Encruzado](https://evaton.com/wp-content/uploads/2018/05/Screenshot-2023-07-05-at-1.36.58-PM.png)
Quinta dos Carvalhais Encruzado
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Quinta dos Carvalhais Encruzado White 2016 has a bright citrus-yellow color and a subtle aroma characteristic of the Encruzado grape variety. Notes of minerals, white fruits such as melon and pear, and floral tones are all present. It has a very complex bouquet that marries exceptionally well with the aromas of French oak acquired during 6 months in the barrel. It is fresh, balanced and harmonious on the palate, its vibrant acidity combining well with touches of French oak to deliver a long and delicate finish.
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100% Encruzado
![Technical Notes](https://evaton.com/wp-content/themes/Evaton/includes/images/product/technical_notes2.png)
The Encruzado grapes destined for this wine were collected at the winery in small 20kg boxes and unloaded directly into a pneumatic press. After crushing the grapes, the must was subject to static decanting at low temperature for a period of 24 hours. It was subsequently transferred to a stainless steel tank where fermentation began. Mid-fermentation, the wine was moved to new French oak barrels, where fermentation continued at temperatures of no higher than 19ºC for a period of about 20 days. 70% of the wine fermented and matured in 225-litre new French oak barrels, from 5 different cooperages, for around 6 months. During this period, the wine's lees were frequently stirred, in a process known as "bâtonnage", in order to augment the sensation of volume in the mouth and to deepen the complexity of the aromas imbued by the oak. The remaining 30% fermented and matured in stainless steel tanks and helped balance the wine's more aromatic components when the final blend was made.
![Food Pairing](https://evaton.com/wp-content/themes/Evaton/includes/images/product/food_pairing2.png)
Perfect as an aperitif, this wine also pairs wonderfully with refined fish dishes, smoked fish, white meats and poultry.
![Did you know fact](https://evaton.com/wp-content/themes/Evaton/includes/images/product/did_u_know2.png)
The Encruzado grapes destined for this wine were collected at the winery in small 20kg boxes and unloaded directly into a pneumatic press. After crushing the grapes, the must was subject to static decanting at low temperature for a period of 24 hours. It was subsequently transferred to a stainless steel tank where fermentation began. Mid-fermentation, the wine was moved to new French oak barrels, where fermentation continued at temperatures of no higher than 19ºC for a period of about 20 days.