In the vineyard, the grapes are produced exclusively in vineyards located in Properties of Associates, in sub-region of Borba, which are audited and certified in an integrated production system and approved for the Alentejo wine sustainability plan. Grapes harvested by hand with a cooler morning temperature, which improves control in the quality of the must and later in the fermentation of the wine. In the cellar, after destemming and crushing the grapes, the must is deplated and soft pressed, sefeguarding the quality and characteristics of the must. The most clarifies for the 18 to 24 hours and then ferments at a temperature between 16ºC and 18ºC over 14 days. The wine is subjected to bâtonnage of the fine lees for 3 months and will stabilize by physical processes in the months ensuing during the winter. Citrus colour.

A young and intense aroma of citrus fruits and tropical fruits.

Very fresh flavour, with unctuousnes and structure in which minerality and tropical fruits persist.