São Bento
North exposure, mixture of varieties with Pérola, Arinto, Rabo de Ovelha, Alicante Branco and Tamarez in granite and clay soils with an altitude of 640m. Direct press, fermentation in stainless steel vats for 3 months. Aged in 1400L barrels for 1 year.
Produttore
Dominó
Alentejo, Portugal