The grapes are sourced from old vineyards in the Douro Superior region and include traditional varieties such as C√≥dega do Larinho, Rabigato, and Viosinho. Upon arrival at the winery, only clusters in perfect condition are selected. The grapes are fully destemmed, gently crushed, and undergo skin maceration for around 12 hours in an inert atmosphere. They are then pressed in a pneumatic press, followed by clarification for 24 to 48 hours‚ depending on grape variety and ripeness. Fermentation takes place under hyper-reductive conditions at low temperatures to preserve freshness and purity. Tasting NotesThis vintage presents a crisp and vibrant profile, showing bright citrus notes balanced by delicate floral hints and pronounced minerality. The palate is fuller than expected for this style, with a fresh, long-lasting finish. Food PairingAn excellent match for a wide range of dishes, including fish, shellfish, white meats, and vegetable-based meals.
