ODISSEIA HARVEST WHITE
The grapes stem from 3 Douro areas at between 450 and 650 m altitude and granitic soil.
The varieties are mainly Viosinho, Rabigato and Codega de Larinho from vineyards under 20 years old.
The grapes are pressed and the must is separated for 2 to 3 days at 10° C. After cleaning, the fermentation takes place at a temperature of 14°C for 3 to 4 weeks. At the end of the fermentation, the wine is separated from the thicker lees and aged in stainless steel till bottling. By the end of December, fine lees will be stirred once a week (batonnage).
Harvest white is a naked wine of good aromatic intensity, concentrated and fresh. Easy to drink, gathers consensus for hors d’oeuvres (appetizers), shellfish and grilled fish.
Other Wines
ODISSEIA HARVEST WHITE
Naked maturation, good aromatic intensity, concentrated and fresh.
Easy to drink, consistent.
ODISSEIA RESERVE WHITE
Partly fermented in French oak barrels with stronger acidity.
Elegant, minerality to taste, a vin de garde.
ODISSEIA ROSÉ
Very lightly coloured with floral notes similar to rosé wines from Provence.
Fresh to palate, gastronomic.
LITTLE ODISSEIA RED
Naked wine, bottled to enhance aromatic freshness.
Easy to drink but with personality, fruity.
ODISSEIA HARVEST RED
30% maturation in used French oak barrels.
Complex and aromatic quality.
Concentrated in palate.
ODISSEIA RESERVA RED
50% of batch matures in 500-litre French oak barrels for 6 to 9 months.
The batch base is Touriga Franca and Touriga Nacional.
Freshness, concentrated and ripe tannins.
ODISSEIA GRANDE RESERVE RED
12-month maturation in new French oak barrels.
Concentrated and great aptitude for vin de garde.
ODISSEIA OLD VINES RED
From old vines planted between 500 and 650 m in altitude.
Maturation in new French oak barrels for 9 months.
It favours fresh aroma, elegance and balance.