Planted in the clay-schist and sand soils, with low production potential, the Vicentino’s grapes bear their best attributes. The low productivity imposed by the soil enhances the quality of the grapes, promoting an optimum mix of organic acids, sugars and phenolic compounds. The achievement of this balance between quality and quantity, together with the mild climate allows to aim for excellency.
50% of the batch fermented in 350 litres of used French oak barrels and the other 50% fermented in stainless steel vats at a temperature of 16ºC. It aged on the lees for 6 months.
With a strong connection to the terroir of Monção, Alvarinho expresses itself in the Vicentino respecting its origin in an elegant combination of the aromas that characterize it. The vibrant acidity and minerality finishes in a salty end, evidencing the proximity to the sea.
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