Grapesare handpicked and transported to the winery in 20kg boxes. After going througha manual sorting process, the grapes are de-stemmed are crushed on a pneumaticpress partially with inertization. After a 24h decanting process, the must istranfered to stainless steel vats where it begins the fermentation process at a14-16ºC. Halfway through the process, the wines is transferred to new and used barrels(225L) and foudre (3000L), both of fench oak, where it finishes thefermentation. The wine ages then ages in the same vessels over lees for aperiod of 8 months with battonage twice a week, until bottled.

This Gouveio shows a very attractive citric yellow colour proposing a youthful character. On the nose, we get delicate notes of white plum, pear and drysunflowers, in a very complex and fine bouquet. On the palate, it bring out its aromatic profile, together with a good juicy texture, but showing a good lean, mineral character and finishing off sharp and lingering.

Oven roasted cod or fish.
Medium cured cheeses.
Vegetarian suggestion:
Veggiequiche or summer quinoa.