Refined wine to enjoy intensely…

Mineral and wood, with character and ambitious

Made with the varieties Rabigato, Viosinho, Malvasia Fina and grapes from old vines planted above 500 meters in order to preserve the freshness.

Winemaking: In own cellar. Total destemming and crushing, fermentation between 12º and 15º C with batonage of fine lees.

Harvest: 100% manual, during the 2nd week of September

Alcohol (% V / V): 13.1% Vol.

Total Acidity: 3.92 g / dm3 Tartaric Acid

Acidity Volatile: 0.3 g / dm3

Residual sugar: 0.6 g / dm3

pH: 3.57

Winemakers: Marta Macedo – Jorge Alves

Datasheet