Winery: Vale da Capucha
Grapes: 40% Arinto, 40% Fernão Pires and 20% local white varieties.
Region: Torres Vedras BIO
Winemaking/Vinification: Vinification in steel vats with only natural yeasts and maturing on fine lees for 12 months.
Ageing: Followed by 6 months of rest in the bottle.
Aroma: Candied pineapple, white flowers (linden).
Tasting Notes: Beautiful minerality, freshness in the mouth, and present salinity.
Food pairing: It's perfectly with the fish-based seconds, to be tried with fillet bushes with cherry tomatoes and olives or a plate of sheep’s cheese.