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.
Alvarinho, Arinto, Fernão Pires, Semillon, Viosinho.
Fermentation happened separately by variety and during 18 days at 15ºC, followed by a period of stage on lees. Aging over the lees for 5 months in stainless steel vats.
Reflecting the harmony between the ocean and Alentejo, the Vicentino White displays a remarkable freshness that comes from the stimulating acidity that this duality offers. Moreover, its slightly vegetal character, a result from a blend of original varieties, reveals an extremely pleasant and refreshing wine.
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