Winemaking : The grapes, coming from the Douro Superior sub-region, are taken to the winery in plastic boxes and rigorously inspected on arrival. The grapes are then destemmed and pressed. The must is transferred to stainless steel tanks where it remained for 48 hours at 8ºC for decanting. The alcoholic fermentation begins in stainless steel tanks and the wine is then transferred to French oak barrels where fermentation continues for 45 days at 14ºC. Ageing: 6 months in French oak barrels. Barrels are stored in a rack system with rollers which enables barrels to be rotated to stir the fine lees without the introduction of oxygen. New barrels: 50% / Used barrels: 50%. French oak barrels: 85% | French oak barrels with acacia heads: 15%.
Tasting Notes: Lemon in colour, with light golden hues. Expressive on the nose, with citrus aromas, delicate floral notes and a crispy minerality. The palate starts out fresh, evolving into a finely textured wine that reveals excellent volume, citrus fruit flavours and pleasant mineral sensations. This is an elegant wine, with a lingering finish and a natural acidity that will allow it to evolve positively in the bottle. 60% Viosinho; 40% Verdelho