Encruzado, Malvasia Fina, and Verdelho are very lightly pressed after brief skin contact. Co-fermentation after a bit of skin contact takes place in stainless steel before being left on fine lees for 6 months. Bottled straight from tank, no oak ageing.
This is distinctively Dao, with salty-cold minerality heightened by clean and refreshing acidity. The palate takes you for a walk through the orchard; white peach and custard apple above, melon, wild fennel, and tarragon on the ground beneath. It has weight and texture but is refreshing and clean all at once. A testament to high altitude viticulture in this cool, continental region.