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radiant, pale yellow hue flecked with gold.
complex and expressive releasing fruity (apricot, citrus) and floral (acacia) notes, along with honey and vanilla.
this fresh, full-bodied wine is broad on entry to the palate and shows a lovely minerality and floral aromas on the finish.
Sommelier's advice: Food pairing: ideal with Mediterraneanstyle appetizers as well as fish and seafood. Serving temperature: 12°C.
Rabigato, Gouveio, Códega do Larinho.
The grapes are harvested by hand and transported in trays.
Old vines (60-80 years) from the Cima Corgo. Soil composed of granitic sands of varying depth. The granite subsoil breaks through the surface in places. East or northeast-facing slopes to preserve aromatic freshness and acidity. The summers are hot and dry and the winters are cool and wet.
Pressing of the whole bunches, light settling and alcoholic fermentation in demi-muid (600l) vats.
On the lees for 10 months with a light stirring of the lees.