Light citric yellow with green touches. Mineralic nose tending towards phenolic and lemon oil aromas. The palate is fresh and stony, with fine texture. Long and persistent finish with crisp acidity. Drink now or age in bottle for till 2018.
Sea food starters, smoked fish, fat fish like tuna, salmon, mackrel; or to really experience its structured acidity, roast suckling pig from Bairrada. Best to serve at 10 – 12ºC.
Mainly grown in the Vinha da Fábrica, closest to the house. Carefully selected rootstocks are matched to the soil depth and humidity in different areas of the vineyard. True to its style, the every-present coastal humidity makes botrytis almost inevitable.
Winemaking & Ageing:
Selected, handpicked grapes reach the winery in boxes of 20 kg. Smooth pressing of whole bunches by pneumatic press to extract the best must, which is left to settle for one day at 7ºC to decant. Fermented in steel vat at low temperatures (12 - 14ºC).
3,600 bottles of 0,75l
When the chickens, that live right on the Riesling vineyard begin to jump up at the bunches it’s a pretty sure sign that the grapes are ripe and we’re ready to harvest.