Located 11 miles from the Atlantic Ocean, the estate has more than 1,000 small vineyard blocks covering hillside slopes, which benefit from varying microclimates, different levels of humidity and very careful canopy management. Well-draining granitic soils and cooling Atlantic breezes allow the grapes to ripen steadily. The vineyards are surrounded by lush forests, palm trees, rocky soils and granite boulders.
The hand-harvested grapes were carefully selected and fed into a press by gravity to undergo a gentle pressing. Fermentation took place in stainless steel tanks for two weeks at controlled temperatures to retain the variety’s fresh primary aromas. The wine then spent a further three to six months on lees in stainless steel before being bottled.
This wine is pale yellow in colour with green reflections. On the nose, there are vibrant aromas of peach, lemon peel and honeysuckle. The palate is refreshing with crisp acidity and well-defined fruit.
