The ripening months in Southern Portugal’s Alentejo region are hot and dry with cold nights. The vines grow on infertile rocky schist soils naturally producing low yields of concentrated fruit. Grape quality is assured by restricting yield to below 7000kg/ha and employing careful canopy management practices. At harvest the grapes are selectively hand-picked into small boxes at their peak of maturity. All bunches are inspected for quality on a sorting table before they are gently whole-cluster pressed at low temperature. Suspended solids are allowed to settle naturally before fermenting the juice at 12ºC in stainless steel tanks.
Antão Vaz, Roupeiro, Arinto
Pale lemon yellow color with an intense aroma of citrus and a refreshing mineral edge. The mouth-feel has volume that builds in the mid-palate, ending with an impressive freshness and a persistent fruit aroma on the finish.
Goes well with grilled fish, fresh seafood and chicken salad.
Rich nose yet with tension and minerals, savoury hints and aromas of peach pannacotta with...