Respecting the winemaking tradition of the oldest demarcated region in the world, these wines are produced using native grape varieties, created to express the vibrant aromas of the most traditional Douro grapes, showcasing their potential for producing balanced wines that are excellent partners for food.
Integrated Production (certified)
Cold, dry winter followed by a hot and dry spring. Cooler than average temperatures in early summer hastened the ripening of the white grapes, arriving at the vintage in optimum condition, and with good acidity throughout the harvest.
Hand picking, sorting table, pneumatic pressing, primary fermentation with temperature control (12ºC to 14ºC), ageing in tank on light lees.
José Luís Moreira da Silva and David Baverstock.
Clear with green hues.
Citric and tropical with notes of lime and hints of passionfruit.
Very fresh, tight and elegant. Good body and volume with balancing acidity leading to a persistent finish, lingering by citric notes.
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