Vinification:
The harvest was planned for the first week of September in perfect weather conditions. All grapes previously selected and de-stemmed were pressed on a pneumatic press and fermented on stainless steel tanks at low temperatures during 4 weeks, after which was aged sur lies during 6 months.
Analytical Notes:
Alcohol Content: 12 %
Total Acidity: 5.4 g/L
pH: 3.2
Soil:
Granite
Vineyards:
53 years old vineyards planted with Gouveio, Viosinho, Rabigato, and Códega do Larinho.