Louro is the Atlantic coastal name for the Laurel, or Bay tree. Loureiro wines are floral and smell deeply of lemon and bay. The basic characteristic is a linear, racy and acidic wine with low levels of both grape sugar and phenolic material. After careful viticulture, winemaking is simple and tech-driven: low-cropped old vines are sorted twice (firstly to eliminate disease, then further selected for quality); whole grapes undergo penumatic pressing; must is cold-settled for 48 hours; a quite cool fermentation (max 15 degrees) takes place in stainless steel vats for 12-15 days; the wine is matured for 6 months in stainless steel. Over the past decade, organic and biodynamic viticulture has progressively added a deeper, richer, fragrant bay leaf character to the lemony precision of Pedro's outstanding crunch-yet-textured Loureiro white.