The grapes were cooled to 5ºC, followed by a gentle de-stemming of the grapes and a skin maceration for a few hours at low temperature. After pressing, it was clarified by decantation and fermented at a controlled temperature of 16ºC, keeping the wine on fine lees for a long period. 10% of the batch fermented and aged on fine lees for 6 months in used French oak barrels.
Citrus color. Elegant, intense and of great complexity. White fruit and some citrus aromas predominate, in harmony with floral nuances and irreverent minerality. Structured, with a lively and well-integrated acidity, it presents a long aftertaste with spicy notes.
Store and Serve Advice:
Store the wine lying down at a constant temperature. Serve at a temperature of 10°C to 12°C.
Pairing with food:
Accompanies fish, seafood, poultry and some cheeses and sausages.
Reviews and awards:
. 17.5 points Great Wine Choices;
. 17 points Revista de Vinhos.