Dry white wine with characteristic freshness and bright fruity taste, produced from one of the most famous Portuguese grape varieties - Encruzado. The wine has an excellent balance between fruit and minerality, making it ideal for lovers of fresh and complex white wines.
Tasting Notes
The aroma is clean, with notes of pear and white flowers. The taste is balanced, with bright acidity and freshness. The finish is long, with a mineral note, which is typical for wines of the Encrusado variety from the Dau region.
Vineyards
The wine is made from Encrusado grapes grown in the Dau region on granite soils with large stone outlets at an altitude of about 400-600 m above sea level.
Production Method
The wine is aged partly in new French oak barrels (approximately 50%) for 4 months, the rest in stainless steel containers, which helps to preserve fresh fruit notes and bright acidity.
Hand harvesting, complete removal of ridges, soft pressing. The wort is cooled and decanted at a low temperature of about 24 hours, then fermented in steel tanks at a temperature of about 15 °C for 20 days.
Food Pairing
Perfect for fish, seafood, cheeses, fresh salads and white meat. It is served at a temperature of 10–12 °C.
Wine is not just a drink — it is a whole experience. Its taste is influenced by serving temperature, the glass, aeration, and even how you take your first sip.
The right serving temperature is one of the key factors. Red wines 14–18°C, white wines 8–12°C, sparkling wines 6–8°C.
The best choice is a tulip-shaped glass (350–450 ml) with a narrowed top. Always hold the glass by the stem to avoid warming the wine.
Helps open up aromas and flavours. Red wines — 15–40 min before serving, whites and sparkling wines are served immediately after opening.
Quick tip: gently swirl the wine in the glassFirst sip — small, spread the wine across your palate.
Second sip — assess the balance of sweetness and acidity, fruity and spicy notes.
Before sipping, inhale the wine aroma without swirling, then gently swirl and inhale again. Note fruity, spicy, floral and woody notes.
Reds — meat, pasta, cheese
Whites — fish, seafood, poultry
Sparkling — appetizers to desserts.
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