ALCOHOL: 12.5%
Grapes:
Verdelho, Viognier, Antão Vaz, among others
Winemaking:
Mechanical harvest during the night. Total destemming. Maceration for about 8 hours. Vacuum pressing, fermentation at controlled temperature (15ºC to 18ºC) in stainless steel tanks for 10 to 15 days.
Aging:
In stainless steel tanks.
Tasting notes:
Color:
Citrus yellow with green hues
Aroma:
Complex aroma of tropical fruits, good minerality, and floral notes.
Palate:
Strong personality, intense, good body, and acidity. Fresh and vigorous finish.
Food pairings:
Fresh fish, seafood, and sushi.