The Wines
The ANETO's wine gamut consist of:
ANETO White
ANETO White Reserve
ANETO White Late Harvest
ANETO Red
ANETO Red Great Reserve
ANETO BRANCO
IDENTIFICATION
Brand: Aneto
Region: Douro | Barrô - Douro Valley
Wine type: white
Producer: Sobredos
Year: 2009
VINE
Soil type: strongly granitic, with very poor fertility
Climate: Mediterranean - Atlantic transition microclimate
Grape varieties: 25% Gouveio; 25% Malvasia Fina; 25% Rabigato; 25% Viosinho
Production: 5 Ton/ha
OENOLOGY
Harvesting Date: first week of September
Vinification: manual harvest in 15 Kg boxes. Conveyor table selection. Crushing and soft pressing. Very slow fermentation at low temperature (14ºC)
Winemaker: Francisco Montenegro
CHEMICAL ANALYSIS
Alcohol: 13º
Tot. Acidity: 6 gr/l (tartaric acid)
Residual sugar: 1,5 gr/l
pH: 3,2
TASTING NOTES
Colour: citrus
Taste: good mouth volume, full of good flavours and strong acidity; very long final and delicate
Temperature: 12 ºC
Gastronomy: starters, fish and white meat dishes
ANETO WHITE RESERVE
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History
Wine made of a blend of several varieties. Half of it fermented in stainless steel at low temperature, the other half fermented and matured in oak barrels. It shows a strong minerality, very fresh and strong in the mouth. For drinking all year round.
IDENTIFICATION
Brand: Aneto
Region: Douro | Barrô - Douro Valley
Wine type: white
Producer: Sobredos
Year: 2009
VINE
Soil type: strongly granitic, with very poor fertility
Climate: Mediterranean - Atlantic transition microclimate
Grape varieties: 40% Semillon; 30% Arinto; 20% Viosinho; 10% Gouveio
Production: 5 Ton/ha
OENOLOGY
Harvesting Date: first week of September
Vinification: manual harvest in 15 Kg boxes. Conveyor table selection. Crushing and soft pressing. Very slow fermentation at low temperature (14ºC)
Maturation: half fermented in new and used oak French barrels, with weekly stiring of the deposit. Bottled in May of 2009
Winemaker: Francisco Montenegro
CHEMICAL ANALYSIS
Alcohol: 13,5º
Tot. Acidity: 6,60 gr/l (tartaric acid)
Residual sugar: 1,8 gr/l
pH: 3,10
TASTING NOTES
Colour: citrus yellow with green tint
Aroma: exuberant and very elegant, with sesame, tropical and mineral, well married with the vanilla of the new oak barrels
Taste: good mouth volume, full of good flavours and strong acidity; very long final and delicate
Temperature: 12 ºC
Gastronomy: starters, fat fishes and white meat dishes
ANETO LATE HARVEST
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History
Sweet wine exclusively made of Semillon. The harvest was in December, when the grapes were profuselly infected with the Botrytis fungus. It spent 12 months in used oak barrels.
IDENTIFICATION
Brand: Aneto
Region: Douro | Baixo Corgo - Barrô
Wine type: white
Producer: Sobredos
Year: 2007
VINE
Grape varieties: 100% Semillon
OENOLOGY
Harvesting Date: harvest in December of the botrytizated grape vines
Vinification: soft pressing of the grapes. Fermentation in stainless steel tanks at low temperature.
Maturation: maturation in French oak barrels for 18 months. Bottled in April 2007.
Winemaker: Francisco Montenegro
CHEMICAL ANALYSIS
Alcohol: 11,5%
Tot. Acidity: 7 gr/l
pH: 3,2
TASTING NOTES
Colour: golden yellow
Aroma: very complex and elegant start of dry fruits, alperce, honney and e wild flowers
Taste: good harmony in the mouth, with medium sweetness and good acidity, shows excellent flavours of mature white fruits and some toast from the barrels
Temperature: the advisible temperature for best enjoyment of its virtues is 10 - 12 ºC
Gastronomy: I blends well with several starters, namelly patés and foie gras. It can also be served with some desserts.