The grapes were cooled to 5°C, followed by a gentle destemming and skin maceration for a few hours at low temperature. After pressing, the must was clarified by decantation and fermented at a controlled temperature of 16ºC, keeping the wine on the fine lees for a long period of time.
Citrus color. High aromatic intensity with varied floral notes, citrus fruit aromas such as lemon and lime. Long and intense aftertaste, with marked freshness and minerality.
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:
It accompanies fish, vegetarian, pasta and salad dishes or can be served simply as an aperitif.
Reviews and awards:
. 17 points Great Wine Choices;
. 16.5 points Revista de Vinhos.