The wine has a supremely fresh, linear backbone of acidity, fleshed out with pear, spice, fresh herbs, and a juicy salinity. Immense drinkability and a great match for shellfish, sushi and salads.

A blend of 80% Bical and 20% Arinto grown in calcareous clay soils.

The grapes are handpicked from different vineyards located on mid-slopes with eastern orientation to the sun and a very intense Atlantic influence (only 15 km from the ocean).

Bical is harvested in the beginning of September, the Arinto on the other hand, matures later and is harvested 2 –3 weeks later. Vinification happens separately. Whole bunches are pressed, then fermented with indigenous yeast in temperature controlled tank, 10% is fermented in casks of French oak (500 –600 l pipes). The wine matures on the lees, and stabilizes naturally during the cold winter. The final blend is made in early springtime when the wine is stable.