A noble grape variety, native to the region, planted in the characteristic sandy soils, free from phylloxera, less than 1 km from the Atlantic coast and at an average altitude of 110 m. Free-standing system, with creeping strands over the sand. Use of small stretches of cane – pontoons – to lift the bunches in summer. Protection from the winds with dry reed palisades and loose stone walls. Strong Atlantic influence, with summers of moderate temperatures and strong, salty winds. The presence of the Serra de Sintra, to the south, leads to the formation of fog and the maintenance of high relative humidity.
Harvest at the end of September. Grapes immediately destemmed and pressed. Light maceration on the skins, inside the press, for 6 hours. The resulting must was cooled (6ºC) and statically decanted overnight. Fermentation in stainless steel for 16 days at a temperature of 15-16ºC. It remained in vat with bâtonnage (12 months). Ageing in vats of exotic woods for 3 months.
Very versatile, even as an appetizer. It marries the exotic flavors of Thai and Indian cuisine, seafood, grilled fish and sophisticated salads. As it ages, it takes on a new patina and goes well with more sophisticated and spicy fish dishes. Delicious with oysters!