Grapes: Alvarinho (85%) and Trajadura (15%).
Wine-making: Selection of the grapes. Extraction of the must (pulp) from the 1st and 2nd pressings. Decantation (24 hours at 14 C). Controlled fermentation between 18-20 C. Racking/Soutirage. Primary filtration. Storage. Cold stabilization by contact method. Soil filtration. Final filtration through membranes. Bottling
Tasting Notes: Bright.Citrus. Fruity character with predominance of prune fruits (peach and apricot) due to high percentage present of the “Alvarinho” grape variety. Well-balanced, steady, smooth and dry flavour.
Pairing: It’s a good aperitif and goes well with seafood, fish and white meat dishes.