Lima Valley

Before fermentation, Loureiro receives twelve hours of maceration. Indigenous yeasts start a spontaneous fermentation at controlled temperature, followed by eight months on total lees with periodic bâtonnage. Vibrant mineral acidity appears with fresh fruit, herbal infusions, a round, soft palate and a saline, prolonged finish. A light tannic sensation and vegetal trace are also present. The vineyards lie in Lima Valley on clay-schist and granite soils near the Atlantic.