Climate: Inland-Mediterranean: hot days - cold nights - low summer rainfall
Vineyard Location: Alentejo – ÉvoraSoil Type: Calcareous clay
Varieties: Arinto (40%), Antão Vaz (30%) and Verdelho (30%)
Geographical Indicator: Vinho Regional Alentejano
Alcohol: 13,5% by volume,
Total Acidity: 6.2g/L
Launch date: December 2008
Service: Serve at 10 ºC for drinking at 12 ºC
The emphasis is on gentle fruit handling to optimise the extraction of positive aroma and textural components.
Techniques used were hand-harvesting and transport in small boxes, use of sorting table, fruit chilled to 10ºC for 24hrs, whole bunch pressing, 70% fermented in 4 different types of new French barrels at 12 ºC (the rest in tank) four different yeast strains, weekly lees stirring, MLF in some barrels.
12 months, 70% in barrel, 30% in tank Wine and food matching notes. A gastronomic white that combines elements of richness, freshness, spice and creaminess making it sufficiently versatile to combine with both baked fish or meat dishes. Its naturally high acidity also makes it a excellent match with lighter fish and shellfish.
Pale straw colour. Fine, intense nose with hints of spice grapefruit and cream. In the mouth it is full-bodied with a pronounced acidity that balances the richness; finishing with excellent freshness and persistence-
Viticulture: David Booth
Winemaking: António Maçanita