Paço dos Infantes Verdelho

Strikingly silky, with pillowy lees, subtle tropical leaf and citrus notes, whetstone and putty minerality. Exquisitely balanced, luminous acidity makes for the most lingering finish. All power to the egg!

100% Verdelho

Harvested by hand into 12kg boxes during the early hours in August. After 24 hours at 10ºC in the cold room, the grapes were rigorously hand-sorted on a vibrating sorting table. After destemming and light crushing, the grapes and juice underwent light skin contact (for four hours) in a closed press. The juice was then gently extracted in the absence of oxygen by vacuum instead of pressure. After cold settling for 48 hours, it fermented with indigenous yeasts in a cement egg at 16ºC for approximately 20 days. Following the alcoholic fermentation process, the wine aged for eight months in the cement egg on the fine lees (sur lies) with periodic battônage. It was bottle-aged for a further six months before release.

Serve at 12-14°C