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Varietal: Bical (80%), Arinto (20%)
Vineyard: The grapes are handpicked from different vineyards located on chalky clay midslopes with eastern orientation to the sun and a very intense Atlantic influence (only 15 km from the ocean).
Farming: Biodynamic, Sustainable
Vinification: Bical is harvested in the beginning of September, the Arinto on the other hand, matures later and is harvested 2 –3 weeks later. Vinification happens separately. Whole bunches are pressed, then fermented with indigenous yeast in temperature controlled tank, 10% is fermented in casks of French oak. The wine matures on the lees without batonnage, and stabilizes naturally during the cold winter. The final blend is made in early springtime when the wine is stable .
Tasting Notes: The mouth is refined, creamy, smooth and shows delicate minerality; also a tang of saltiness due to the typical Atlantic climate. The middle palate is fruit-driven and the finish is dry, refreshing, and with a lovely lift of acidity. Great with fresh goat and sheep cheeses (Requeijao), raw and marinated fish and shellfish, grilled poultry, smoked quail, Mediterranean cuisine and salads with fresh vinaigrettes or lemon from the garden.