elegant, pale yellow flecked with green.
fresh, fruity aromas of peaches and pears with citrus notes.
clean and fresh on entry, with perceptible volume on the mid-palate. The finish is broad and taut with citrus aromas.
Sommelier's advice: Food pairing: pairs perfectly with fish and shellfish and particularly well with skewers of sea scallops à la pancetta and Portuguese cod. Serving temperature: between 9-11°C.
Rabigato, Gouveio, Códega do Larinho, Viosinho.
The grapes are harvested by hand and transported in trays.
Vines from the Cima Corgo planted mainly on granite sands of varying depths resulting in a wine that displays a nice taut character on the palate. One plot is composed of schist, which adds smoothness to the blend. The summers are hot and dry and the winters are cool and wet.
Pressing of whole grapes, cold static settling and fermentation in stainless steel vat using the yeasts occurring naturally on the grapes.
In stainless steel vat on the fine lees for 6 months.