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 8ºC for decanting. Alcoholic fermentation began in stainless, then the wine was transferred to French oak where fermentation continued for 45 days at 14ºC. 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.