The grapes were hand-picked as they mature. After crushed, the resulting must undergoed 48 to 72 hours of static clarification. The fermentation took place in new French oak barrels followed by 6 months with “batônnage” from 14ºC to 16ºC of temperature during 30 days.
Juicy on the nose with tropical fruits, Meyer lemons and almonds. Rich on the palate with more citrus, lemon balm and distinct toasted almond flavors. The toasted nuttiness lingers long, mingling with subtle peach on the finish.
Its structure allows the pairing with white meats, refined and complex fish dishes and shellfish.
Blend: 100% Antão Vaz
Winemaker: Rui Reguinga and José Portela
Soil: Sloping slate soils with medium production potential.