Varieties
Antão Vaz and Arinto

Type of soil
Granitic

Analytical Data
Alcohol (%) – 13,5
Total acidity (g/l) – 5,4
pH – 3,37

Vinification
Produced from a selection of Antão Vaz and Arinto varieties planted in the vineyards of the Eugénio de Almeida Foundation. When the grapes reach the ideal ripeness stage, they are harvested and transported to the winery, where the technological process begins: total destemming and light crushing, pressing, cooling and clarification of the must. Part of the batch ferments in stainless steel tanks, while the other part ferments in French oak barrels at a controlled temperature of 16ºC. After fermentation, the wine ages on fine lees with periodic batonnage for 12 months. Finally, it is followed by filtration, blending, tartaric and protein stabilisation, final filtration and bottling followed by a final ageing period of 6 months in the bottle.

Serving Temperature
10ºC to 12ºC

Winemaking Team
Winemaker
Pedro Baptista
Assistant Winemaker
Duarte Lopes