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Cold, dry winter followed by a cool, humid spring finally interrupted by a short-lived heat wave in August, which kick-started the late summer. Harvest was consequently later than usual, and short in order to preserve the natural freshness that highlights the year.
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 wine 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 June 2019.
Appellation: Vinho Regional Alentejano
Varieties: 50% Alvarinho, 30% Viognier and 20% Sauvignon Blanc
Sustainable Viticulture: Integrated Protection
Total Acids: 6.2
Final pH: 3.30
Total Sugar: 0.8
Barrel Ageing: Barrel aged for 8 months in French Oak
Grown, produced and bottled at the family estate
Available in bottles of 75cl