Estremoz / Alentejo / Portugal
Alentejo Regional Wine
Roupeiro (35%), Viognier (30%), Verdelho (20%) and Sauvignon Blanc (15%).
After destalking and selection on the sorting table, the grapes are pressed with protection from oxidation. Static decantation takes place for 48 hours and the alcoholic fermentation is carried out per grape variety in controlled-temperature stainless steel vats.
After the fermentation, the wine is matured “sur lies” for 3 months. After bottling the bottle rests for 2 months.
Clear citrus-coloured wine, with tropical fruits aromas, such as apricot, lemon and tangerine, with floral hints. A fresh, complex and well-structured wine with a lasting finish.
This wine should be consumed in its first 3 years.
Luís Mira, Tiago Garcia & Ricardo Constantino