Dry farmed, sustainable/non-certified organic.
Azahar is officially certified as a “vinhos atlanticos,” which guarantees the vineyard must be within close proximity to the Atlantic Ocean, and see direct maritime influence. Trellising is not in the old
fashion pergola style, rather it the canopy is managed using catch wires.
Hand-picked fruit is destemmed and crushed, allowed to briefly soak on skins before pressing. The juice is fermented, some lots are co-fermented in cement vats and others in stainless steel.
Native fermentation traditionally lasts 3 months, after which the wine rests on lees for 3 months. After racking off of lees the wine is filtered, and no CO2 is added. Nothing but SO2 is added in the process.
2017 while challenging in many regions throughout Iberia, the Northwestern regions experienced a prolific fruit set, followed by a moderate summer and fall. This allowed for a rare harvest where brix, acidity and quality were in balance with high quantities.