Regional white wine from the Setubal Peninsula

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The fruity Verdelho and mineral Viosinho grapes from the vineyards of the Setubal Peninsula.

A perfect harmony to savour with fish and seafood.

Enjoy!

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Delivery: 2 to 6 weeks

Data sheet

Export Box: 6 bottles with 75cl

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Regional White Wine

Grape Varieties: Verdelho, Viosinho

Terroir: Sandy soil, mediterranic climate

Winemaking: Pressing of crushed grapes followed by a must defecation for 24 hours;
Fermentation in stainless steel vats, inoculated with LSA and temperature control.
The entire process takes care to minimize oxidation.

Suggestions: Serve at 12-14º C. Drink now or store for 2 years.

Packaging: Bottle: 75 Cl, 6 unit cases

Alcohol by Vol: 12.5%

Awards History

Boa Compra 2016 Revista de Vinhos

Commended IWC 2015

Mundus Vini 2014 Silver Medal

The Grapes

Grapes ViosinhoViosinho

This north-eastern grape survives for the most part scattered here and there in the old mixed white vineyards of the Douro.

Traditionally, Viosinho has been an unpopular variety with growers because of its very low yields. It's only recently that winemakers have realised what a treasure it is, as a component both in port and in unfortified Douro white blends.

It makes full-bodied but fresh, fragrant, well-balanced wines, performing best in hot, sunny climates where it is less prone to oidium and botrytis infection.

Bunches and grapes are small and early-ripening.

In the Setubal Peninsula produce white wines of exceptional quality, because it’s a variety well adapted to the region.

Verdelho GrapesVerdelho

Verdelho came to fame on Portugal's islands - Madeira and the Azores- as a base wine for fortified wines.

From there it made its way to Australia, where it makes rich, aromatic dry whites.

On Madeira it has traditionally been responsible for the tangy, off-dry style of (fortified) Madeira wine.

The base wines have high acidity, and can be aromatic. Before the vine-munching phylloxera bug reached Madeira in the late 19th century, Verdelho vines accounted for two-thirds of Madeira's vineyards.

Nowadays very little remains, growing mostly on high ground along the north coast of the island. Bunches of tiny yellowish-green grapes are small and compact.

This grape variety is well adapted to the Setubal Peninsula.

The aromatic profile of Verdelho is crisp, sometimes with leafy or spicy accents. It typically makes rich wine, with ripe apricot and stone fruit aromas.

It is usually produced as a varietal wine but it is also common to blend Verdelho with Chardonnay or Semillon. The wines are typically not designed for aging and best consumed young.