Grape Varieties: Arinto, Fernão Pires and Verdelho
Region: Tejo
Alcohol: 12,5 % vol.
Total Acidity:  <4 g/l
Ageing: Part of the arinto ferment in barrels of 300L of French oak of 2 and 3 years.
Denomination: Vinho Regional Tejo
Soil: Sandy, with pebble stones
Harvest: By hand to small cases of 15 kg
Vinification: After a manual harvest, the grapes are cooled to 5ºC, followed by their destemming.
The vinification of the three grape varieties (Arinto, Fernão Pires, and Verdelho), which make up the blend, takes place separately. Fernão Pires grapes are subjected to a pre-fermentative skin maceration, while in Arinto grapes, prolonged pre-fermentative
maceration with lees is privileged.
The alcoholic fermentation takes place after clarification by decantation.


With a marked aromatic intensity, where citrus and floral aromas predominate, it is a very concentrated wine with a natural quality acidity which allows maintaining a high freshness and an intense aftertaste with mineral nuances.


A wine that goes very well with salad dishes, seafood dishes, and especially roasted or grilled fish dishes.