Grapes are selected from two plots of granite soil near the Codos de Larouco.
Grapes are harvested by hand in the middle of September using 15kg crates. After destemming, they undergo a cold maceration below 8oc to obtain the maximum expression of fruit. They are then pressed at low pressure and racked to remove the gross lees. The must is fermented using selected yeast for 14 days at a controlled temperature in stainless steel vats.
After fermentation, the wine is kept of the fine lees for 3 months to gain richness, body and aromatic power, using batonage to redistribute the fine lees, after which it is naturally clarified.
A clean, bright colour with a glycerin rim in the glass. Subtly complex on the nose with white and wild flower notes. On the palate it shows great balance between fresh, green fruit and the ripeness of fine lees. Agreeable, complex and delicate with a predominating fruit and mineral sensation.