The indigenous Arinto grapes are cultivated in clay soils with some granite - and the vineyards experience plenty of rainfall due to the Atlantic climate. After harvesting the grapes are fermented in stainless steel under controlled temperatures. Bright lemon citrus characters on the nose.

The palate is fresh with zesty acidity, hints of peach and grapefruit, and a pleasant minerality on the finish.

Perfect with all manner of fish and seafood - such as scallops, crab or lobster in a citrus butter.