Produced from bical and cercial planted in sandy soils and clay-limestone, it shows the consistency and freshness character of the best whites of Bairrada.

 

The grapes are harvested in the morning, are whole bunch pressed and vinified separately. Cercial ferments in stainless steel tanks in order to maintain its aromatic brightness, while the bical is fermented in used barrels to add complexity and unctuosity to the final blend. Both age on the fine lees for 6 months.

 

The intensity of the citric notes stands out in the aroma, accompanied by a slight salinity note. The palate shows the acidity and the typical texture of bical, with a long and tense finish.