Upon arrival at the winery, the grapes underwent a double selection process: first by hand, and then via an optical sorting machine for "berry-by-berry" selection. After full destemming, each grape variety was pressed and fermented separately—initially in stainless steel tanks and subsequently in barrels—remaining in constant contact with the fine lees.
Fermentation lasted approximately two weeks, followed by a *bâtonnage* process that continued until February. The final blend was created in April, following the selection of six barrels of Viosinho and three of Malvasia Fina.
The wine was aged in 300-liter French oak barrels (second and third-fill) from the Baron, Radoux, and Seguin Moreau cooperages. After eight months in wood, the wine was bottled and then aged in the bottle for five years prior to its market release. It is a wine distinguished by its aromatic breadth and complexity.
On the nose, it reveals characteristics of its wood and bottle aging, combining smoky touches, spicy nuances, and honey with fresher notes of citrus zest that appear more discreetly in the background. On the palate, that freshness and complexity return, wrapped in an elegant, velvety texture. It is a complete wine with a persistent, refined finish.
It pairs perfectly with aged cheeses, foie gras, fatty fish dishes, and medium-intensity meats. It also complements rich vegetarian dishes, such as mushroom and truffle risotto. Serve between 12ºC and 14ºC.
