Lisbon Regional Wine
4200 plants/hectare; Soil-Limestone
Fermentation occurred for 20 days, in stainless steel tanks, with temperature control at 12ºC. The wine was in contact with the fine lees in batonnage process for 4 months.
Intense and brilliant color. This wine has a very characteristic aromatic complexity of the caste, with good citric and mineral notes. It is a very fresh wine and quite balanced in the mouth, with a natural acidity very characteristic of the Arinto grape variety.