Production 
Hand picked and cold-fermented in stainless steel vats at around 15ºC for 2-4 weeks. After its first racking, the new wine is left on its fine lees for 5-6 months before bottling, providing the wine with some generous mouth-fill. The cold fermentation temperatures are largely responsible for the fresh tropical fruit "secondary" aromas whilst still young. Arinto provides the citric freshness, whilst the Antao Vaz is known for its volume, fruit and character. Fernao Pires needs to be harvested before phenological ripeness to avoid overly rich characters. The result is firm, delicate and lightly fragrant. Lightly filtered prior to bottling