Monte da Casteleja 2008
Varieties: Arinto e Perrum.
Tasting notes: Citrus with a hint of gold color, delicate aromas, grapefruit, pear, apricot and vanilla. Tastes vibrant, complex and lengthy.
Gastronomy: Serve at a temperature between 8 ° C and 10 ° C, with fish and seafood, making richer the excellent cuisine of the Algarve.
Casa de Mouraz Branco 2010
Varieties: Malvasia-Fina, Encruzado, Bical, Cerceal-Branco.
Tasting notes: Yellow color with reflections with very bright citrus bouquet of lemon peel, rose, melon and pear, with hints of spices. Fresh mouth, mineral and full-bodied. Extended and refined finish.
Gastronomy: 12°-14°C, with cheese, pasta and oil fish.
Blanc de Noir
Tasting notes: Lemon colored with a slight shimmer of red that reveals the origin of the Blanc de Noir from red grapes. Light, fresh and fruity with a delicate aroma of red berries.
Gastronomy: It should be served at room temperature between 10 ° C and 12 ° C, to accompany fish dishes and seafood.
Casa de Mouraz Encruzado Branco 2010
Tasting notes: Yellow color with reflections bright citrus. Balsamic aromas, with notes of citrus peel, melon, pear and roses. Fresh mouth, mineral and full-bodied, with a very extended and refined finish.
Gastronomy: 12 ° -14 ° C. Delicious with cheese, pasta, oil fish and white meat dishes.
Maximo’s Branco 2009
Varieties: Arinto e Fernão Pires.
Tasting notes: Has a pale straw color citrus, with a very fruity aroma and complex flavor fresh and persistent.
Gastronomy: Great addition to all fish dishes and some meat, especially roasts. It can also act as an excellent appetizer. It should be served between 11 ° C and 12 ° C temperature.
Chão de Sino Branco
Tasting notes: Light, fresh and fruity with a delicate aroma.
Gastronomy: Should be served at room temperature between 10 ° C and 12 ° C, to accompany fish dishes and seafood.