40% Bical, 40% Maria Gomes, 20% Arinto

Crush with total destemming, gentle pneumatic pressing natural, static clarification and fermentation at 15ºC. Classical method.

12 months in wine cellar and 1 more month after degórgement.

White fresh fruit jelly, citrus, hazelnut and biscuit.

Fruity, fresh, soft mousse, crispy and elegant persistence.

Laser time on to drink with soft food as salads, grilled fish, seafood, with meat and deserts. Drink at 8ºC.

Osvaldo Amado