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11 weeks on the skins. This wine is a testament to the potential of Northern Portugal’s white grape varietals! They produce elegant, high-toned wines you can dance with! The Avesso was destemmed and kept in stainless steel tanks, macerating for five months. It was then pressed and separated from the skins in January. It adds great tension and tannins, with a lively stone fruit character to the final blend.
The Azal was directly pressed and fermented without temperature control. It had a more pro- nounced mineral acidity akin to lemon zest and artichoke brine qualities brought into the blend.
The final blend had equal parts of both wines and shows an exceptional potential for evolution, along with beautiful aromatic complexity and a briny mineral texture.
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