Exuberant aromas, fresh and light, dominated by citrus fruits and tropical notes. Palate is dominated by fresh acidity, with good body and lingering finish.

Representing the diversity of the region and its main varieties where Loureiro is sourced from sub-region of Lima river, Alvarinho from Moncão and Melgaço and Avesso from Baião.

Manual harvest, pneumatic pressing of whole grapes. Cold decanting of the must for 24 hours. Fermentation at controlled temperature (10-15‰C) for 12 to 15 days. In contact with the lees, for about 3 months in a stainless steel vat at controlled temperature.

Perfect as an aperitif, seafood dishes or sated cod Portuguese specialities.