Viozinho, Gouveio and Rabigato.
Intense and complex, citric with toast flavours of the new oak.
Lots of freshness with great ageing potential. Intense flavor with great complexity and perfect acidity concentrated in the mouth, white fruits, wood, very balanced with a fine, mineral and long acidity.
Pressing and decantation of the must at 10ºC for 48h.
Fermentation in 500 liters new French oak barrels. Ageing in barrels for 8
months.