Alcohol: 12,5 % vol.; Total Acidity: 5,2 g/l tartaric acid; Volatile Acidity: 0,1 g/l acetic acid; pH: 3,04 and Total Dry Extract: 16,4 g/l.
1,250 bottles (750 ml).
Ten-year-old single vineyard, exclusively with low-yield Douro varieties: mainly Viosinho (70%) and Gouveio (30%). Southern exposure, high altitude.
The harvest was in ideal weather conditions, in the second week of September. Grapes were correctly selected and whole-bunch pressed with a lower yield. Fermentation occurred for 15 days at low temperatures. Ageing was in French oak barrels for nine months.
Colour is a rich citrus yellow. Aromas of white-fleshed fruit with hints of orange blossom and a light toast. A harmonious and vibrant wine, lively with minerality and seamless oakiness. Excellent balance of freshness and fruit, with some cellaring potential. Serving suggestion: 12-14 °C.