Producer notes 2018
Antão Vaz and Arinto.
When the grapes reach the right point of maturation they are carefully picked, de-stalked and gently crushed. Fermentation is in stainless steel vats at a controlled temperature of 16ºC and the wine matures on the lees for a further nine months, with battonage.
Planted in the Fundação Eugénio de Almeida vineyards