Grape varieties: Maria Gomes, Bical and Cerceal
Average production: 15 000 bottles
This wine comes from vines a bit over 15-years-old. Its vinification is accomplished through an ancestral process through which the must is placed in small open decanters of 1 m3 where it remains for 24 to 36 hours to be decanted through natural precipitation. At the end of this process, the must is transferred to stainless steel barrels were it ferments, with temperature control achieved through cooled water. It is a wine fermented only with indigenous yeasts, from the grape, without any added enzymes or extra yeasts.
Anyone who had the pleasure of tasting the 1994 vintage of this wine at the Top 100 tasting in 2011 will remember how improbably fresh and refined it was. One does not normally expect a sprightly, Muscat-scented light white like this to age and develop. Well, think again. Drink it or age it, there is no better value in our portfolio.