Sercial dos Villões

The grapes were harvested manually on Madeira Island and transported in 40kg boxes to Porto Santo Island. Selected on a sorting table, whole bunches were pressed directly into decanting tanks and separated into three fractions, without any use of SO2 until the end of fermentation, in order to allow pre-oxidation of the must and a fuller spontaneous fermentation. The must fermented in 500L stainless steel vats and a 228L barrel, in total lees for 9 months. Clean citrus yellow color. Pure mineral aroma, citrus with notes of pitanga. Tense attack, acidic with very present salinity. Good persistence.