The grapes for this wine are from a single parcel that was hand-harvested in late September. They were destemmed and crushed, after which the must was placed in large Talhas (clay Amphora) along with some of the stems to undergo alcoholic fermentation. Unlike most white wines this wine was allowed to undergo malolactic fermentation in the Talhas, where it was kept in contact with the stems, skins and lees until the end of November, at which point it was transferred to a clean Talha where it was aged until bottling in March. The process is fundamentally unchanged since Roman times, producing a very unique natural wine that is only found in the Alentejo.

Appellation: DOC Alentejo

Varieties: 100% Antão Vaz

Sustainability Certification: PRODI

Production: 1300 bottles

Alcohol: 12%

pH: 3,6

Total Acids: 6,4 g/L

Ageing: 3 months in clay amphorae and a minimum of 3 months in bottles

Sustainability Certification: PRODI

Technical Sheets: English German Portuguese

Antão Vaz is the white grape of the Alentejo and until recently was almost only found in Vidigueira where it is the primary variety in Talha wines (Amphora) for which Vidigueira is known. It's a rustic variety that's well adapted to the hot and dry climate of the Alentejo producing full-bodied well-structured wines with vivid aromas of tropical fruit and orange peel and discrete minerality. When harvested early it produces wines that are lively and fresh with excellent acidity. When harvested late it's usually blended with Arinto and/or Roupeiro to add acidity, producing fuller warmer wines that age well in oak barrels.