From 30 year old vines planted to 1ha of sandy soils in a vineyard called Quinta do Ribeirinho. The grapes are vineyard sorted and hand-harvested at the beginning of August. Spontaneous fermentation lasts two weeks, with temperature control, in stainless steel and then bottled. The wine spends the entire time on lees without stirring and is bottle while fermentation is still continuing with 10 g/L total of SO2 from the natural process. The final total residual sugar is 0.4 g/L; 9.6% alcohol. Unfined and unfiltered.
- Savio Soares