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.

100% Encruzado

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.

Perfect as an aperitif, this wine also pairs wonderfully with refined fish dishes, smoked fish, white meats and poultry.

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.