Varieties: Gouveio (64%), Rabigato (16%), Moscatel Galego (15%), Arinto (5%)

Vinification: Grapes were hand-harvested and chilled before gentle pressing. After cold settling, fermentation took place at 15°C in stainless steel tanks. Some top lots fermented in 500L used French oak barrels with native yeasts. Lees contact with bâtonnage added texture.

Aging: Aged on fine lees in stainless steel and used oak barrels for added complexity and freshness.

Tasting Notes: The wine shows pronounced aromatic intensity, standing out with fruity notes of apricot, pineapple, and ripe lemon. There is also a delicate floral touch that enriches the overall profile. In the background, complexity arises from oak aging, with subtle hints of vanilla and a light touch of white pepper, adding depth to the olfactory profile.

On the palate, the wine is dry, with high acidity providing notable freshness and liveliness. It is structured, with good body and a texture that fills the mouth in an engaging way. The aromas are confirmed on the palate, with intense and fruity flavors, complemented by lightly integrated oak nuances. The finish is long and memorable.