Although the production was small, 2019 was a year of excellence in Alentejo. The winter was cold with some rain. Spring and summer were mild and dry nights enabled perfect phenolic maturation levels. The vineyards were clay and schist soil. The grapes were harvested by hand. Total destemming. Maceration before fermentation of 8-12 hours. Pressed under vaccum. Fermentation under controlled temperatures of 59 to 64.4 F in stainless steel vats (50%) and the remaining 50% in 400L oak barrels during 20-30days. Then 50% of wine is aged 4 months in 1-and-2-old used French oak barrels.
This wine pairs well with sushi, fresh fish, seafood and salads as well as most poultry dishes. Excellent on its own as well.
PRODUCER: Herdade São Miguel
REGION: Redondo - Alentejo
GRAPE VARIETY: Antão Vaz, Verdelho, Viognier
TOTAL ACIDITY: 6.2 g/l