Vineadouro Rabigato - Vineadouro Boutique Wines Lda

Winemaking and Aging
Destemmed grapes, fermentation in stainless steel tanks at a temperature of 20ºC, using a small amount of natural must which begins fermenting separately with the aid of wild yeasts in the air. Fermentation was prepared five days beforehand. Natural clarification, aging in stainless steel tanks, reduced dose of sulphur dioxide and light filtration before bottling in October 2021.

Tasting Notes

Rabigato that tastes more than it smells, with a characteristic of intense aroma of the grape variety that evolves favorably over time. Its character is best revealed on the palate, with a vibrant acidity, creamy texture and a persistent finish.

Serving Recommendations and Food Pairings
Serve Rabigato between 8 and 10ºC. Excellent as an appetizer, although it shines even more at the meal table, especially with fish dish in the oven or in the pot, such as fish stew, cataplana (a traditional Portuguese seafood dish) or seafood rice. Perfect for soft or half-cured cheeses.