Winemaking: Harvest By hand to small cases of 20 kg Vinification Upon arrival at the winery the grapes are de-stemmed and gently crushed, followed by pre-fermentative maceration at low temperature during 12 to 24 hours. The grapes are then pressed and fermentation takes place at controlled temperature of 14ºC - 16ºC.
Tasting Notes: Citrus yellow colour. Intense aroma dominated by tropical and citrus fruits, as well as crystallized fruit notes, also showing floral and mineral aromas that contribute to its complexity. Good structure and well integrated acidity. Fresh and long finish.
Store and Serve Advices: Storage Lying down at a temperature of 15°C. Serving at a temperature from 10-11°C.
Food Pairing: Good with seafood, grilled fresh fish, white meats and as an aperitif.
Reviews and Awards: . 16 points in Revista de Vinhos; . 15,5 points in Vinho Grandes Escolhas.