Grapes are harvested from two specially selected vineyards - varieties used are some of the most important in the Vinho Verde region. The grapes go directly into a pneumatic press. Must is extracted and fermented at 16 degrees Celsius for 7 days in stainless steel. Delicate citrus aromas lead onto a soft, rounded and slightly off dry palate with a light spritz. It combines apple and floral characters with soft tropical notes and fresh acidity on the finish. The perfect match for this wine would be with seafood and grilled fish