Tiago Cabaço Vinhas Velhas 2021 White Wine

5/ 5

<p></p><p>Herdade Grande Viosinho White Wine has a greenish-yellow colour. Aromas of stone fruit and pear, with hints of pineapple. The palate is creamy and rich, balanced by a vibrant acidity that denotes its terroir of origin</p>

10526

5/ 5

<p></p><p>Rapariga da Quinta white wine was produced on Alentejo regional with Roupeiro, Verdelho and Antão Vaz grapes vaieties, in excellent ripeness conditions and fermented with the best traditional methods allied to the most modern technology</p>

Rpqw2918

5/ 5

<p></p><p>Connected for three generations to the José de Mello family, Monte da Ravasqueira occupies an area of about 3000 hectares of typical Alentejo landscape</p>

Fswh4014

5/ 5

<p></p><p>Tapada dos Chaves is an Alentejo wine</p>

Tchrd3326

5/ 5

<p></p><p>With the ambition to make Portuguese wines known to the world, Terras de Alter aims to launch an excellent Alentejo wine on the international market</p> <p></p> <p></p>

Tlwh35318

5/ 5

<p></p><p>Monte das Bagas de Ouro Superior White Wine</p> <p>The restlessness and irreverence of the Monte das Bagas de Ouro project, expressed in a range of unrivalled quality that we call SUPERIOR. The personalisation of the exoticism of the first edition has developed from the VIOGNIER grape variety, creating a rare wine in a special edition - SUPERIOR. This Viognier of great intensity and aromatic definition envelops us in a whirlwind of magical sensations, where tropical fruits dominate.In the mouth we feel harmony, the balance between freshness and volume... between acidity and persistence!We want to try it again, for the pleasure it gives us... for the passion it awakens in us!</p>

10645

5/ 5

<p></p><p>Herdade da Rocha is a perfect example of a White Wine from the Alentejo region.</p>

HerdadeRocha9807

5/ 5

<p></p><p>Pera Manca White Wine is made from a selection of Arinto and Antão Vaz grape varieties, planted in the vineyards of the Eugénio de Almeida Foundation. When the grapes reach their ideal ripeness, they are harvested and transported to the winery, where the technological process begins: total destemming and slight crushing, pressing, cooling and clarification of the must. Part of the batch ferments in stainless steel tanks, the other part in French oak barrels at a controlled temperature of 16ºC. Fermentation is followed by ageing on fine lees with periodic batonnage for 12 months. Finally, there is filtration, blending, tartaric and protein stabilisation, final filtration and bottling, followed by a final 10-month bottle ageing.</p>

pmb22