Manual vintage. Desengace, crushing and pressing of all the grapes of the day. Decant at 10ºC for 48 hours to purify the must and improve the aromatic expression of the grape variety. Controlled temperature fermentation in stainless steel at 15º/16ºC, for 6 to 10 days. Careful selection of the best grapes, with manual harvest. Desengace, crushing and pressing of all the grapes of the day. Decant at 10 ºC for 48 hours to purify the must and improve the aromatic expression of the grape varieties. Controlled temperature fermentation in stainless steel at 15 º / 16 ºC, for 6 to 10 days. Intense aromas, fresh and citrus with notes of white fruit, peach and lemon. In the mouth the aromas, freshness and firm acidity are demonstrated, as well as good volume, indicating that it is a wine with a long lifespan. Quinta da Devesa vineyards are managed using sustainable agricultural practices, certified in integrated production mode.