Grape Variety
Crato Branco

Region & Classification
Vinho Regional Algarve

Winemaking
Hand-harvested, followed by gentle direct pressing. No SO₂ is added until the end of fermentation. Fermentation is spontaneous in temperature-controlled stainless steel. The wine is then aged on its full lees (sur lie) until bottling, enhancing texture and complexity.

Winemaker
Joana Maçanita

Analytical Data
Alcohol: 12.6%
Residual Sugar: 1.9 g/L
Fermentation Temperature: 13ºC
Malolactic Fermentation: Yes
Skin Contact: None
Total Acidity: 6.39 g/L
Bottles Produced: 10,336 (0.75 L)
Release Date: April 2025

Serving Suggestions
Serve between 8ºC and 10ºC.

Food Pairing
Ideal with white meat dishes, fresh salads and shellfish, particularly seafood with a saline or coastal character.

Tasting Note
Bright yellow in colour. On the nose, it reveals subtle, fine fruit notes. On the palate, it opens with a fresh, vibrant attack, carrying delicate hints of the sea and a clean, persistent finish.

Minimum order quantity: 6