Soft pressing of the grapes. Spontaneous fermentation in barrels used oak. Aging 6 months on fine lees to achieve complexity.
Citrus-green color. Aromatic impact marked by delicate mineral nuances involved in notes of flowers and citrus fruits. In the mouth shows very fine acidity and long and intense finish. Great gastronomic potential.
Alcoholic Contents 12% vol.
Total Acidity 6,5 g/l Tartaric Acid
Residual Sugar Content 0,6 g/l
Enologist João Soares