Grapes are harvested from two specially selected vineyards - varieties used are some of the most important in the Vinho Verde region. The grapes go directly into a pneumatic press. Must is extracted and fermented at 16 º C for 7 days in stainless steel.
Delicate citrus aromas lead onto a soft, rounded and slightly off dry palate with a light spritz. It combines apple and floral characters with soft tropical notes and fresh acidity on the finish.
The perfect accompaniment with seafood and grilled fish