Sustainably-Farmed. A field blend of Rabigato, Malvasia Fina, Codega do Larinho and Gouveio from vines a minimum of 40 years old and planted at high elevation. (Between 450m to 650m.) The grapes were harvested to achieve a good natural acidity and balanced maturation, and then hand-selected and gently pressed. Fermentation was spontaneous with indigenous yeasts in stainless steel tank, and a small part in french oak barrel, with no malolactic fermentation and no battonage. The wine was then aged on the fine lees in order to achieve a good balance between fruit and minerality. As per all of Pormenor's wines, minimum human intervention during the cellar work is achieved by avoiding any kind of additives.