A Portuguese organic wine made from two local varieties, Alvarinho and Arinto. The elaboration of the wine consists in the strict control of the yield by rigorous cutting and thinning. Manual grape harvesting is done in the cool hours of the morning. Then there is the instant pressing of the whole bunches to obtain a wine with a bright color, good acidity and freshness. Subsequently, the wine undergoes a natural primary treatment by cold sedimentation. Fermentation is slow in temperature-controlled stainless steel tanks. 5 months of fine contact with yeast, gentle treatment during vinification and natural cold stabilization before bottling.