Grapes: 60% Rabigato, 30% Arinto and 10% Gouveio
Vinification: The grapes are harvested by hand from a vineyard in Fonte Longa and arrive at the winery in 20kg boxes and cool for 12 hours. Grapes are hand sorted and pressed in vertical press with stems and the must is settled in underground stainless steel tanks. Fermentation is done with indigenous yeast only. Aging in used French oak barrels for 10 months on fine lees.
Age of vine: 18 years
Production: ~5,700 bottles annually
Under the watchful guidance of Susana, viticulture is now focused on long-term sustainability, incorporating organic measures to preserve the unique personalities of the indigenous varietals. The vines range in age between 10-40 yrs (some of the whites being the elders here), but replanting seems to focus more on single varietal parcels (massale), which has created in effect, 2 presentations of the estate : Wines as traditional blends and as singular expressions of each unique varietal.
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