An aroma with elements of citrus fruits and orange blossom. Very fresh in the mouth with a vibrant acidity and an excellent length. 91 Points from Wine & Spirits.
WINEMAKER João Nicolau de Almeida
GRAPE VARIETIES 40% Gouveio, 40% Cerceal, 20% Rabigato
CULTURE & VINIFICATION After the harvest in September, the grapes are moved to the cellar and stay in the cold room for 12 hours where they are partially crushed and pressed in a vertical press.
AGING Fermentation and aging on fine lees – 30% in 600-liter barrels and 70% in stainless steel.
ALCOHOL CONTENTS 13%