Fresh and clean year, with a very humid winter and spring which led to an early maturation. September was the rainiest month of the last 80 years, which translated into great differences between plots harvested before and after the rains.
Vines of 20 years of the Viosinho variety. Conduction in bilateral cord and pruning in bead.
The grapes were chosen by optical sorting at the entrance of the cellar, in order to enjoy only the perfect berries. These were then cooled, destemmed and pressed in an inert environment. The subsequent cold decanting and fermentation took place at a temperature of 16ºC. The final batch was selected by Chef Miguel Castro Silva.
After the period in stainless steel, it had a prolonged stage of 2 and a half years in bottle.
Total acidity: 5.00 g/l (Tartaric Acid)
Residual Sugars: 0.6 g/l