São Bento
Northern exposure, Old vines with a mix of grape varieties, including Pérola, Arinto, Rabo de Ovelha, Alicante Branco and Tamarez on granite and clay soils at an altitude of 640m. Direct pressing, fermentation in cement vats on the lees for 3 months. After decanting it’s bottled the following spring.
Productor
Dominó
Alentejo, Portugal