Winemaking:
Selection of grapes at the entrance to the cellar. Total destemming and direct pressing of the white grapes. About 80% of the must was fermented and stored in new and 2nd year oak barrels (French and Hungarian) with bâtonnage for 6 months.
Grape Varieties:
Gouveio, Viosinho, Rabigato, Fernão Pires
Tasting Notes:
A very beautiful citrus color. The nose shows a good balance between tropical and citrus fruits with mineral notes. The mouth is plump and alive with floral notes. The palate ends in a long, persistent and fresh finish.
Store and serve advice:
Store in a dark and cool place (12 to 14ºC), in a horizontal position and without vibration. You can keep it for 3 or 4 years. Serve at a temperature of 12/14ºC.
Food Pairing:
Good with seafood, fresh grilled fish, white meats and as an aperitif.
Allergens:
Contains sulfites.