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An exceptionally early and compressed harvest, resulting from one of the hottest and driest years in decades.
A blend of Alvarinho, Sauvignon Blanc and Viognier resulting from the fusion of two distinct terroirs. Alvarinho and Sauvignon Blanc grapes grown in sandy soils in our cool, Alentejan Atlantic coastal vineyards, provide freshness to balance the fruit generosity of the barrel-fermented Viognier, grown further inland, on the ancient clay over limestone soils surrounding the Estate.
Each parcel was harvested separately according to ripeness during the cool hours of the early morning and transported under temperature control to our winery, where they were destemmed and gently pressed. The free run juice was separated and cold settled, retaining partial solids. The Verdelho fermented in stainless steel tanks, while the Viognier and Alvarinho fermented in 1st-4th year 500L French oak barrels. No malolactic fermentation. After 8 months of maturation with fine lees, the wines were racked and blended, following bottling at the estate in July 2018.
The coastal climate contributes with acidity and salinity, blended with the creamy, riper fruit from the interior. Lifted exotic aromatics showing lime and grapefruit with some tropical passion fruit notes. Creamy palate with layered fruit, solid, complex and well balanced.
Appellation: Vinho Regional Alentejano
Varieties: 52% Alvarinho, 25% Viognier and 23% Sauvignon Blanc
Sustainable Viticulture: Integrated Protection
Total Acids: 5.7
Final pH: 3.20
Total Sugar: 1.0
Barrel Ageing: Partially barrel aged for 8 months in French Oak (65% total volume)
Grown, produced and bottled at the family estate
Available in bottles of 75cl