For her trophy white, Fílipa uses only her best and oldest Bical grapes from the Ois do Bairro, where stony clay overlays an extremely chalky subsoil. Fermented burgundy-stye in 500 liter barrels with batonnage every two weeks until bottling in May, this is always rated one of the top whites in Portugal. A study in contrast, with creaminess balanced by an assertive flinty character – as if Meursault were made in Sancerre.