Vinification
Manual harvest into small boxes. Manual selection of the clusters on the sorting table. Complete stalk removal followed by gentle crushing. Pressing. Cold static decantation for 48 hours. Co-fermentation: 1/5th of the lot in 500 liter Austrian oak barrels with light toast and the rest in stainless steel vats with temperature control between 15ºC and 20ºC. Aging on fine lees with regular batonnage until mid-May.

Grapes
Field blend of traditional Douro grapes including Gouveio , Viosinho, Arinto and Rabigato (among others). Own vineyards organically grown (certified).

Colour
Brilliant citrine.

Aroma
Young with good intensity and complexity. Stand out aromas of ripe tree fruits (like apple, peach and quince), fresh tropical fruits (passion fruit, pineapple) and floral.

Taste
Dry. Creamy attack and fresh crispy acidity. Good volume in mouth revealing its fruity character, now enhanced with a citrus component. Slight mineral touch that gives it personality. It is a complex and deep wine with a persistent finish.

Serving
Best enjoyed at  between 12 - 14ºC.

Ageing potential
Until 2021

Chemical analysis
Alcohol                                       12,5 %vol
Total Acidity                                5,9 g/l
pH                                              3,1
Reducing sugars                           <2 g/l