Grapes were carefully picked and sortedby hand at the winery. They were gently pressed in a pneumatic press and thejuice remained for 48 hours at low temperatures to decant. It was then rackedoff its lees and was inoculated with selected yeasts. Fermentation took place intemperature controled stainless-steel vats.
- 750 ml
- Grrape varieties: 62% Antão Vaz, 23% Roupeiro, 15% Arinto
