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VARIETAL: A field blend of indigenous varietals: mostly Rabigato, with Arinto and Gouveio
VINEYARD: Vineyards are situated in the upper Douro Valley (Douro Superior), the warmest and the driest Douro sub-region. Altitudes are 500-600 meters which keeps some freshness in the grapes. The vineyards are farmed in small plots with a range of different altitudes and expositions, over schist soils. Working with indigenous varieties, the white vines (mainly Rabigato) have an average age of 40 years, across seven different parcels. The vineyards are currently being converted to organic. Some biodynamic practices are used.
VINIFICATION: The grapes are harvested by hand and arrive at the winery in 20kg boxes and cool for 12 hours. Grapes are hand-sorted and pressed in vertical press with stems, and the must is settled in underground stainless steel tanks. Fermentation with indigenous yeast only. Aging in used French oak barrels for 9 months on fine lees.
TASTING NOTES: With a bright appearance, the nose shows aromas of fruit like ripe peach and pear, and notes of white flowers. In the mouth the wine displays great volume and fresh acidity along with honey. The characteristic minerality of the Rabigato grape is on full display.