Fermentation with indigenous yeasts, stopped by cold. The grapes naturally farmed on granit soils, were all hand harvested. The Producer's lightest Loureiro.
Grape Varieties: Loureiro 100%
Sub-Region: Lima
Vinification: Pressing / Decantation in inox vats / Fermentation between 16 to 18ºC / Ageing “sur lies” for 2 months / Filtration / Bottling.
Gastronomy: Accompanies fish, grilled or baked, cod with cream, shellfish, sushi, salads and fruits. Best served between 10º and 12ºC.
Winemakers: Tiago Sampaio and Miguel Viseu.
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