It comes from grapes harvested manually, 100% from the Encruzado variety. The beginning of fermentation takes place in tanning, in a cement vat with indigenous yeasts. Pressing is done midway through fermentation with the must passing into eastern oak barrels (1/3 new barrels, 2/3 used barrels), where fermentation ends and ages for nine months, with three months of batonnage.

Born from grapes from a 50-year-old vineyard, we decided to revisit the traditional way of vinifying whites at Casa da Passarella, which led us to the discovery that, in the past, whites were fermented in tanning (with skin contact), just like reds. Thorough historical research reinforced our conviction and commitment to this method, the results of which are now in sight.