100% Loureiro from a small producer in the Vinho Verde area of Arcos de Valdevez. The grapes were destemmed and moved into stainless steel tanks with the addition of 1kg of ground chestnut flowers for each 1000L.
The fermentation started spontaneously after four days and continued for two weeks. Skin-contact maceration lasted for six weeks. The malolactic fermentation occurred in January and the wine was bottled, unfiltered and with a small dose of S02. (30ppm)