The late harvest of selected botrytis-affected grapes is carried out in mid-October. The bunches are de-stemmed and crushed before undergoing cool maceration for three days. After pressing, the must is transferred into used French oak barrels where it ferments slowly into the winter.
Tasting Note:Amber/golden hue, the nose is rich with tangy limes, notes of honeycomb, apricot and quince preserves, with a hint of salty pistachios. The palate is delightfully balanced with acidity and a captivating salty undertone derived from the cool environment of the nearby coast.
Origin: Lisbon, Portugal
Alcohol: 14.0%
Blend: Riesling
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