ORIGIN: Alentejo, the sub-region of Vidigueira.

VARIETIES: 50% Arinto, 30% Alvarinho and 20% Antão Vaz.

HARVEST: Manual harvest for 12kg boxes during the early hours of the morning.

VINIFICATION: Cooling the grapes in a cold room for 24H to 10ºC. Manual selection on a vibrating sorting table, followed by destemming and light crushing. Vacuum pressing, followed by cold settling for 48 hours. Individual fermentation of each variety in 500L french oak barrels and modern oval-shaped cement vats for approximately 20 days. After alcoholic fermentation, it aged for 6 months with periodic battônages.

WINEMAKERS: Ricardo Xarepe Silva | António Selas

HARMONIZATION: Ideal with rich fish and seafood dishes. Perfectly accompanies various dishes of cod and white meats. The ideal service temperature is between 10ºC to 12ºC.