As 2 Ladeiras

The grapes come from hillside vineyard sites at 500 to 640 metres above sea level along the Bibei and Xares rivers. The soils consist predominantly of schist, with gneiss and Xabre, a sandy weathering material, also present. After hand-harvesting and 24 to 48 hours of cold maceration, the must ferments spontaneously under temperature control in wooden vessels and French oak barrels. The wine matures for ten months on the fine lees. It displays stone fruit, apple, pear, apricot and white flowers, alongside mineral and spicy, toasted notes. On the palate, it is deep, balanced, creamy and saline, with a long finish; the oak remains restrained. Production amounted to 4.800 bottles.