Winemaking and Ageing On reception, the grapes are destemmed and crushed, followed by a 24-hour pre-fermentation skin maceration at a controlled temperature. The teardrop must is then cold decanted into stainless steel vats. After 24 hours, fermentation begins at 11-13°C to preserve the aromas. After alcoholic fermentation, the wine is aged for 4 months in new French oak barrels with fine lees.
Grape Varieties Rabigato, Viosinho and Gouveio.
Visual Appearance Color with yellowish tones from barrel aging.
Olfactory characteristics Complex aroma with good notes of wood, white fruit and buttery notes.
Taste On the palate, it's a full wine with lovely acidity.