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.
Fermentation in stainless steel vats, at a controlled temperature of 14°C. Aging on the lees of fermentation for 5 months, followed by 3 months of rest in bottle before being marketed.
With a strong connection to Bucelas terroir, Arinto expresses itself in Vicentino respecting its origin in an elegant combination of the aromas that characterizes it. Herbaceous aromas and vibrant acidity combined with a citrus and saltiness, highlighting the proximity to the sea.
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