The grapes are harvested by hand and transported to the winery in 20kg boxes. Aftergoing through a manual sorting process, the bunches are destemmed, and the grapes are pressed in a pneumatic press. After a 24-hour decantation, the alcoholic fermentation of the must follows in stainless steel vats at 14-16ºC. 80% of Arinto aged in barrels (20% new wood) and a wood vat, both made of French oak fora period of 8 months in contact with fine lees on the batonage method, while 20% aged in stainless steel until the execution of the batch and bottling.

An Arinto of great aromatic freshness, with a very delicate fruit profile, and itsnose is mainly evidenced by a mineral character very typical of the variety. Notes of white fruit, like green plum that combine perfectly with hints offlint, smoke and chipped stone, and toasted nuances of a well-integrated wood. In the tasting it is very fresh, tense and vinbring, with flavors that can beguessed on the nose. It finishes very long, with its very lively and persistentacidity.

Grilledsea fish
Gomes Sá style cod and poultry.
As a vegetarian suggestion,
dishesbased on broad beans or beans.