Grapes of selected varieties from Quinta do Sairrão, where vinification also takes place. In this high-altitude Quinta, the grapes with the desired maturation and acidity are obtained for this type of wine, selected in the vineyard and on arrival at the cellar. After total destemming and gentle crushing, the grapes are subjected to a skin maceration and pressing and the resulting must is separated according to its quality. This is followed by decanting and alcoholic fermentation, induced by selected yeasts, and controlled between 12ºC and 16ºC. During the period between the alcoholic fermentation and the completion of the final batch, the existing partial batches are subjected to the battonage technique in French oak barrels for a minimum period of 12 months, with which the aromatic compounds are intended to be extracted from the fine sediments. as well as those that give it its own body and structure. The final batch is elaborated after careful selection, being submitted to the necessary clarification and stabilization treatment before bottling.

Tasting Notes: Brilliant citrus color with slight golden nuances. Intense and complex aroma, with floral notes, white stone fruits, light nuts such as hazelnut, stony and with a very well integrated wood. In the mouth it has excellent volume, vibrant acidity, presence of white fruits, stone fruits, slightly bushy and an extremely long and elegant finish.

 Ideal to accompany fish dishes.