Grape Variety: Arinto, Viosinho and Gouveio
Average age of vines: 20 years, planted in Ervedosa do Douro and Valongo dos Azeites Vineyard altitude: above 500 m Manual harvesting with careful selection in the vineyard Selection of grapes in the cellar using a selection mat Gentle pressing in a pneumatic press 80% of the batch ferments in stainless steel tanks and 20% ferments and ages in used 500L French oak barrels for 6 months
Manual harvest in small boxes with a careful selection made in the vineyard and at the entrance to the wine cellar, followed by gentle pressing in a pneumatic press. The batch ferments 80% in stainless steel vats and 20% ferments and ages in used 500L French oak barrels for 6 months, with a slight bâtonnage in the first 3 months to promote greater smoothness and structure to the wine.
On the nose, the presence of citrus fruit (tangerine, grapefruit, lemon) is striking and the minerality assumes a relevant importance. In the mouth, the citrus aromas remain, although the grapefruit assumes a strong presence, highlighting some notes of pineapple and wet stone. The wine presents a balance between acidity and structure.
Very versatile due to its marked acidity, its harmonization is ideal for cheeses, lean fish or white meats. Ideal service temperature of 10 - 12 º C.