Pale lemon colour, apple, citrus, ripe (tinned?) peaches and herbs make it fresh and juicy. 

Lots of attentive wine-making; hand picked fruit, part de-stemmed, crushed and left to soak on their skins for 24 hours to extract extra flavour from the skins.  The remaining grapes are whole cluster pressed into cement and stainless tanks giving complexity and freshness.  After native fermentation, the wine has 6 months ageing on the lees, then 6-12m bottle ageing pre-release adding roundness and complexity.  

A blend of Encruzado (50%), Malvasia Fina (20%) with Bical and Cerceal Branco (15%).