DESCRIPTION
Local adapted varieties – Bical and Cerceal, expressed their personality as well as the Bairrada’s soils and climate in to this wine. The result is a gold yellowish white, complex nose, with wet clay and wax. Backboned and surprisingly young throughout its the mineral after taste.

REGION
Bairrada

SOIL
limestone-Clay

ALCOHOL VOLUME
12,0 % vol

TOTAL ACIDITY
6,7 g/l in tartaric acid

RESIDUAL SUGAR
2,1g/l

WINEMAKING PROCESS
Complete bunch grape pressing. Spontaneous fermentation inside old oak barrels. Tuned and balanced by the bottle after one year of barrels ageing.