This single varietal wine is made with our own grapes, selected and harvested by hand from the Condado do Tea estates. Before vinification, a part of the “flower must” is separated from another part of must that has been cold macerated with the skins for 24 hours. Via this method, a greater aromatic expression of the skins is achieved, without losing the fruity aromas of the must. Once this process is completed, fermentation is carried out in stainless steel tanks, after 3 months of aging on lees, to conclude the winemaking process.
Underwater maturation occurs for 9 months at a depth of 24 meters off the coast of Alicante in the Mediterranean Sea.
The aroma: high intensity. Floral and fruit aromas with a distinct presence of the lees. Predominately stone and tropical fruits.
On the palate: with volume and balance, unctuous with well integrated acidity, bringing to mind fruity flavours (apple and stone fruits). Great structure. With an intense fruity retronasal phase, which confirms the olfactory aspects. Its flavour is sweet, frank, smooth and fruity.
Recommended consumption temperature: between 8 and 10 ºC.
Gastronomy: Appetizers, seafood, fish and cheeses. Eastern cuisine.