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.

Excellent as an aperitif, goes well with fruit desserts, pastries and dry fruits. Drink at 8ºC.

Osvaldo Amado