To explore two particular exceptional Douro conditions – a pure crop of Viosinho at 600 m of altitude – that allows to obtain a differentiated wine. The wine year of 2018 was quite anomalous in climatic terms with a cold and dry winter, a cold spring and a quite rainy and cold summer, in a first phase, and then quite hot and dry in a second phase. The climatic instability greatly affected the production, favouring the appearance of mildew in June and July and the scald and dehydration of the grapes in august. In conclusion, 2018 has allowed obtaining fresh and well balanced as well as concentrated, fresh and aromatic whites.

Vinification

Grapes with total destemming followed by squeezing under inert atmosphere, in order to preserve the aromatic potential of the grapes. The wine fermentation occurred in a stainless steel tank at a temperature between 16ºC and 18ºC. About 85% of the blend remained in the stainless steel tanks where the bâtonnage process took place. The remaining 15% fermented and rested inside french oak barrels where the bâttonage process also took place for about two months.