Grapes produced in certified vineyards through an integrated production system and approved for DOC Alentejo wines, sub-region of Borba. The grapes were harvested manually in the morning, which allowed the fruit to show good temperature when it arrived at the winery, making quality control easier for the must and wine. In the winery, after de-stemming and crushing of the grapes, the must is exhausted and pressed, guaranteeing its qualitative and varied characteristics. The tear must (the must that flows without pressing) purifies for 18 to 24 hours and ferments at a constant temperature of 18 ºC for 14 days. After this period, the wine stabilizes through physical processes and is bottled after winter. This wine has a citrus color. The aroma is young and intense with notes of citrus fruits and orange blossom. The taste is fresh and unctuous, with a beautiful harmony between the acidity of the green apple, the minerality and the persistent tropical fruits. Goes well with salads, seafood, fish or an excellent option as an aperitif.