Origin: DOP Palmela.
Winemaker: Bernardo Cabral.
Grape variety: Castelão.
Winemaking process: Manual harvest and transport in small boxes of 20kg. Direct pressing of whole bunches with juice from second press. Partial fermentation in used French oak barrels (20%) and the remainder in stainless steel vats.
Ageing: Aged on lees for 5 months. A part is aged (20%) in used French oak barrels for 5 months.
Bottling: Bottled in March 2019.
Soil and weather: Sandy soil and Mediterranean weather.
Aroma: Fruity aroma with hints of redberries and redcurrant.
Taste: Engaging, with a balance between refreshing acidity and mild structure.
Gastronomy: Excellent as an appetiser. Pairs well with sushi, fish and salads.
Total Acidity: 4,98 g/l.
Total Sugar: 0,6 g/l.