Grapes from the Douro Superior sub-region were destemmed and pressed. The must was transferred to stainless steel where it remained for 48 hours at 8¬∫C for decanting. Alcoholic fermentation began in stainless, then the wine was transferred to French oak where fermentation continued for 45 days at 14¬∫C. Bright lemon, Fresh citrus aromas with delicate floral notes of orange blossom. Deep & intense on the nose, with striking minerality. Fresh & engaging beginning leads to a textured wine. Voluminous on the palate, with well-integrated mineral notes & vibrant acidity. The finish is fresh, balanced and lingering.