Winemaking & Ageing
Arinto here is mid to late ripening. Smooth pressing of whole bunches by pneumatic press to extract the best must. Fermentation at room/adega temperature in a mix of old and new barrels and with a mix of ambient and cultured yeast. Two years in barrel with battonage only when topping up. The wine was then moved to horizontal stainless steel tank where it spent 10 months on lees before bottling.
Golden yellow. An evolved, beautiful balance of honeyed and preserved lemon and grapefruit, entangled with more complex notes of cloves, quince, and a certain smoky, umami, soy sauce note. Seamlessly integrated oak and rounder mouthfeel are kept balanced by searing acidity.