ORIGIN: Alentejo, the sub-region of Vidigueira.
VARIETIES: 50% Antão vaz, 30% Arinto, 20% Verdelho.
HARVEST: Manual harvest during the morning for 12 kg boxes.
VINIFICATION: Cooling the grapes in a cold room for 24h to 10ªC. Manual selection on a vibrating sorting table, followed by destemming and crushing. Vaccum pressing, followed by cold settling for 48 hours. Fermentation of each variety individually in stainless steel tanks with controlled temperature, for 20 days.
WINEMAKERS: Ricardo Xarepe Silva | Antonio Selas
HARMONIZATION: Fish and seafood dishes, salads, white meats and asian food. The ideal serving temperature is between 8ºC and 10ºC.
Bottling- March 2020
Box – 6 bottles 75cl