Produced from old vines with a predominance of the Rabigato and Códega do Larinho varieties, the grapes were carefully selected and destemmed. Pressed in a pneumatic press before fermenting for 4 weeks at low temperature in French oak barrels, followed by maturation in the same barrels for 6 months.

Tasting Notes: Perfumed, vegetable and citrus nose, touches of lime, grapefruit, wild asparagus and peach in the background. In the mouth, citrus fruits stand out in a velvety, elegant, fresh body, with a frank acid structure. A wine of excellent gastronomic aptitude.