The design of this wine was based on the idea, since the first harvest, to express, in the best possible way, the character of the Rabigato variety, widely cultivated in the Douro but unknown in terms of its oenological value. Today, after sixteen harvests, it is with satisfaction that we can say, without hesitation, that Rabigato is one of the best Portuguese white varieties.
Grape Varieties: Exclusively Rabigato, from vineyards located at a high elevation, around 500m, which allows for a slow maturation and, therefore, the obtaining of balanced and fragrant grapes.
Tasting Notes: The 2018 harvest showed a higher than average quality. The color is citrine and the appearance is shiny. The aroma is delicate, with mineral notes that reveal the unmistakable character of the Rabigato variety. In the mouth, it is surprising for its remarkable acidity, its striking structure, its creamy texture and its delicate retronasal aroma, which give it a long and attractive finish.
Winemaking: The technology is minimalist, in order to allow the expression of the variety and terroir. After the grapes have been destemmed and crushed, the must is separated and inoculated with selected yeasts. After the start of fermentation, after 6 hours, try to keep the temperature around 16ºC, using fresh water from a well, which is slowly drained down the walls of the small stainless steel vats. Once the activity of the yeasts is over, the first racking is carried out, followed by the beating of the fine lees, to improve the texture and complexity of the wine. The minimum dose of sulfur dioxide necessary to avoid oxidation is used. Bottling took place in May, after light gluing and filtration. It was not treated by the cold, which can, therefore, form a slight precipitate over time, which in no way affects the quality of the wine.
Gastronomy: Thanks to the nobility of the Rabigato variety, this wine has the very rare particularity of being great to drink young, due to the delicacy of its aroma, and being an aging wine, the result of its high acidity and alcohol content. With bottle time it will gain great complexity, taking on another dimension.
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