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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 Verdelho, Viognier and Alvarinho resulting from the fusion of two distinct terroirs. Verdelho and Alvarinho, 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. Viticulture certified sustainable.
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 and Alvarinho fermented in stainless steel tanks, while the Viognier fermented in 1st-4th year 500L French oak barrels. No malolactic fermentation. After 5 months of maturation with fine lees, the wines were racked and blended, following bottling at the estate in March 2019.
Pale straw with green reflections. Fragrant aromatics of honeysuckle, white nectarine and a burst of lime. Generous stone fruit and white florals fill the palate, developing into citrus notes of lime and tangerine, and leading into a long creamy, saline finish. Balanced by a delicate yet fresh acidity.
Appellation: Vinho Regional Alentejano
Varieties: 55% Verdelho, 30% Viognier, 15% Alvarinho
Sustainable Viticulture: Integrated Protection
Total Acids: 5.90
Final pH: 3.25
Reducing Sugar: 0.9
Barrel Ageing: 30% of the blend aged for 5 months in 500L French Oak
Grown, produced and bottled at the family estate
Available in bottles of 75cl