Produced from bical and cercial from vineyards located on sandy and clay-limestone soils, it shows the consistency and freshness characteristic of the best white wines from Bairrada.

The grapes are harvested in the morning, pressed as a whole bunch and vinified separately. The cercial ferments in a stainless steel tank in order to maintain the vivacity of the aroma, and the bical is fermented in a barrel used to add complexity and unctuousness to the final batch. Both age on fine lees for 6 months.

The aroma stands out with the intensity of citrus notes, accompanied by a slight note of salinity. The palate highlights the acidity and typical texture of bical, giving a long and tense finish.