> CLIMATE: The 2013/14 viticultural year was characterised by a dry winter followed by a warm spring. The summer, which despite having presented a great climatic instability, was generally cool, which allowed a balanced ripening of the grapes.

> VINIFICATION: The grapes were harvested in 25 kg boxes and spent 12 hours in a cold chamber. They were partially crushed and pressed in a vertical press. Fermentation and ageing on fine lees - 30% in 600 litre barrels and 70% in stainless stainless steel. Bottled in May 2015.

>GRAPE VARIETIES: Gouveio (40%) from 50 year-old vines in Vilarouco, São João da Pesqueira. Cerceal (40%) from 50 year-old vines from Vilarouco, São João da Pesqueira. Old vineyard constituted mainly by Rabigato (20%) from Muxagata, Vila Nova de Foz Côa.

> PACKAGES: Codfish fritters. Galician Octopus, Lobster Salad. Serving Temperature: 10-12 Degrees.