GRAPES: Malvasia Fina (40%), Fernão Pires (30%), Rabigato (20%) e Gouveio (20%)
TECH. VINIFICATION: Maturation control in the vineyard; fermentation in small capacity stainless steel tanks with temperature control (13º to 15º C) for about 30 days.
STAGE: This wine, after its bottling is submitted to a short bottle stage.
ALCOHOL: 13,2 %vol.
RESIDUAL SUGAR: 0,6 g / L
TOTAL ACIDITY: 4,8 g / L
ADDITIVES USED: Sulfur Dioxide and Tartaric Acid
TASTE: Citrine color and brilliant. Elegant in aroma, notes of fruit with reference to the predominant caste. Fresh in the mouth, with the fruit present and a balanced acidity.