Castes:
Arinto, Chardonnay.

Winemaking:
The vinification of the two grape varieties occurs separately and the batch is made later. The grapes mechanically harvested at night are pressed
In pneumatic press. After 48 hours of decanting, Arinto fermented in stainless steel tanks at 16ºC and Chardonnay fermented in new barrels of French and American oak. After the fermentation, Chardonnay was aged for 4/6 months in barrels with weekly battonage.

Test results:
With pale yellow color and complex aroma the white fruit, it has notes of pear and apricot associated with the vanilla coming from the wood. In the mouth it is fat, fresh and balanced. Serve at 10ºC / 12ºC with grilled meats, fish, shellfish or soft cheese.

Winemakers:
Diogo Campilho / Pedro Pinhão