Vintage: 2018
Production area: Bairrada
Terroir: Deep clay rock with lime deposits
Grape varieties: Arinto (80%), Bical and Cercial (20%)
Vinification: pressing of whole bunches, fermentation with native yeasts. Bical and Cercial ferment in used barrels and Arinto in vats. Spontaneous malolactic fermentation.
Alcohol content: 12.5% vol.
pH: 3.30
Total acid: 5.5 g/l
Residual sugar: 2.5 g/l
Aging: 12 months on the fine lees and aging in the bottle.
Contains sulphites