100% Loureiro macerated for eight weeks on the skins with 10% whole cluster, along with the chestnut flowers which help stabilize the wine, it then spends a few months in concrete and steel before getting bottled unfiltered with almost no sulfur added. Beautifully balanced, the wine is fresh with stone fruit, citrus blossom, and zesty minerality.

Sousa works exclusively with indigenous grape varieties and farms biodynamically, adding one unusual element to the winemaking process: he adds ground chestnut flowers to the grapes during fermentation to help stabilize the winemaking process.