Climate: Mediterranean Continental, hot days and cool nights during the
Soils: Schist and limestone.
Grape Varieties: Alvarinho, Arinto, Gouveio, Verdelho, Rabigato, Roupeiro.
Winemaking Process: Hand harvest. Skin contact for 8 hours.
Fermentation in stainless steel vats and in used French oak barrels. “Battonage”
during 6 weeks.
Ageing: 4 months in 300L used French oak barrels.
Tasting Notes: Dark citrous colour, with straw-yellow overtones. Intense aroma,
with ripe stone fruit, floral, molasses notes, with a slight oxidative character. In
the tasting it is structured, with volume and an intense freshness and elegance.
Total Acidity: 6,1 g/L
Residual Sugar: 0,7 g/L