2023 Technical Specifications
Alcohol 12.5%
pH 3.56
Total Acidity 5.2 g/L
Grape Varieties 30% Malvasia Fina, 30% Gouveio, 10% Rabigato, 10% Verdelho, 10% Cercial, 7% Códega do Larinho, 3% Moscatel
Classification Douro DOC
Region Douro
Soil Schist
Fermentation Vessels Stainless-steel vats
Production Details Grapes came from high-altitude Cima Corgo parcels at 400–600 metres, where ripening was slower and even. They were fully destemmed and crushed before use of the “bica aberta” method. Fermentation lasted approximately 15 days in stainless-steel vats at 11–15°C. Service is recommended at 10–12°C, and Ricardo Macedo is identified as winemaker. The Portuguese PDF labels total sugars as <0.6 g/L and the English PDF labels reducing sugars as <0.6 g/L; the current official HTML page displays reducing sugars as 0.6 g/L without the inequality, so no exact residual-sugar claim is proposed.
Tasting Notes Anise and sweet-herb aromas; tropical passion fruit and lychee; fresh citrus notes; silky, balanced palate with vibrant acidity and a refreshing finish
Food Pairing Salads, fruit, and seafood or fish dishes