Grape Varieties: Arinto
Region: Tejo
Alcohol: 12,5 % vol.
Total Acidity: 6 g/l
Residual Sugars: <2 g/l
Denomination: Regional Tejo
Soil: Sandy soil
Harvest: Early in the morning grapes were harvested by hand to small cases of 15 kg to preserve its freshness
Vinification: Upon arrival at the winery the grapes are cooled to 5ºC. After crushing, skin maceration takes place, followed by a gentle pressing and long maceration for 8 days at 6ºC.
The must was clarified by decanting, followed by alcoholic fermentation.
The batch fermented in 2nd, 3rd, and 4th-year French oak barrels and remained on lees for 10 months.


Intense aroma dominated by citric, mineral and elegant spicy notes. Complex flavor, volume, and acidity combining perfectly with mineral freshness. Elegant with a long persistent finish.