2018 was a rather unstable year. After a cold and dry winter, came a wet and stormy spring, with occasional hail. Humidity allowed downy mildew to grow, but it was stopped by the early August heat. Later in the summer, high temperatures led to sunburn and dehydration. Dry harvest, with low yields that benefited quality.
Picked by hand, the best selected grapes ferment at controlled temperatures, after being pressed under low pressure. After fermentation, they age for eight months in French-oak barrels, of second year. After bottling, the wine ages in bottle for two and a half years.
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Colhidas à mão, as melhores uvas selecionadas fermentam a temperaturas controladas, após terem sido prensadas a baixa pressão. Apos a fermentação, estagiam durante oito meses em barricas de carvalho francês, de segundo ano. Após o engarrafamento, o vinho estagia em garrafa durante dois anos e meio.
Ideally paired with suckling pig, Japanese cuisine or Italian pasta.
Best served between 12ºC and 14ºC.