Total destemming followed by slight pressing.
Cold static decantation for 48 hours.
Fermentation of 50% of the blend in 400l French oak barrels, with batonnage for 7 months.
The remainder 50% are fermented in controlled temperature stainless steel vats and batonnage of the lees for 7 months.
Herdade Grande | Roupeiro White
Citrus colour. Deep, sober aroma, that evolves in the glass with hints of wildflowers and plenty of minerality.
Alentejo – Vidigueira
Continental influence Mediterranean
Clay with schist origin
António Manuel Baião Lança
Deep, sober aroma, that evolves in the glass with hints of wildflowers and plenty of minerality.
In the mouth the fruity character stands out, with lemon, lime, and white fruit.
The finish is vibrant, tense and classy.
Perfect for all types of fish, seafood and salads.
Recommended drinking temperature 8ºC to 10ºC.
Alcohol content: 12% (v/v)
Total acidity: 4,90 g/L tartaric acid