ORIGIN: Tejo.
VARIETIES: 60% Fernão Pires, 20% Arinto e 20% Chardonnay.
HARVESTING: Manual harvesting for 12 kg boxes.
VINIFICATION: Cooling the grapes in a cold room for 24 hours to 10ºC. Manual selection on a vibrating sorting table, followed by stemming and crushing. Vacuum pressing in an open spout process with decantation for 24 hours. Fermentation in stainless steel with temperature control at 16ºC, with bâtonnage on fine lees for four weeks after fermentation. Partial aging of the blend for 6 months in 500L French oak barrels.
ENOLOGY: Ricardo Xarepe Silva | Antonio Selas
PAIRING: Grilled or oven-roasted fish, cold cuts and white meats.
TASTING NOTES: Citrine color with greenish hints, clear and bright. Fruity aroma with notes of citrus and white-fleshed fruits. In the mouth it presents a sensation of freshness that lasts in harmony with the structure of the wine.
