Loureiro from a vineyard over 20 years old in Bertiandos, on the right bank of the Lima River. Skin maceration of about 4 hours to extract more varietal components from the variety, followed by fermentation in stainless steel to promote and maintain the aromatic purity of the variety. Aged in stainless steel tanks for 8 months. "I believe that my interpretation of Loureiro from the Lima Valley is present in this small production. Aromatic, yet delicate, saline with balanced and crisp acidity. Light, direct and harmonious."
Grape Varieties: Loureiro
Tasting Notes: A straight forward and defined nose, dominated by citrus notes of lime and lemon, accompanied by a fresh hint of mint and a light touch of pineapple. On the palate, it presents a pronounced acidity, with a fresh and taut profile, where citrus notes again stand out, supported by mineral nuances of wet stone. A dry, precise, and persistent finish.
Serving Suggestion: Ideal for light starters such as salads or fish and seafood. However, its versatility also makes it suitable to pair with white meats and some lighter desserts. Should be drunk between 9-11ºC.
Winemaking: Grapes harvested manually in small boxes, with extensive selection right in the vineyard, only the bunches in perfect ripeness and sanitary condition being harvested. Total destemming. 4-hour skin maceration. Cold settling. Long fermentation in stainless steel followed by prolonged aging of 8 months on fine lees with regular batonnage for 3 months.
Winemaker: Constantino Ramos
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