Monte Branco White
Grape varieties: 40% Arinto, 30% Rabigato, 20% Esgana Cão and 10% Galego Dourado.
Vinification: Hand-harvested. Fermentation with an initial maceration period of 5 to 7 days, followed by fermentation in used 600-litre French oak barrels. Battonage for 8 weeks.
Aging: 11 months in 600-litre French oak barrels (aged 1 and 2 years).
Colour: Bright citrine.
Aroma: An elegant bouquet, characterised by fresh citrus and floral notes, as well as a pronounced minerality.
Flavour: On the palate, it is dry, with depth, great freshness and length, revealing complexity and character.
Serve: 10 to 12⁰
Consumption: Immediate or storage.
Harmonisation: Oven-baked fish, cod, Mediterranean cuisine and soft cheeses.
Producer: Adega do Monte Branco
Enology: Luís Louro e Inês Capão
Category: Portuguese Wines – Alentejo
Awards and Notes:
- Robert Parker –
- Grandes Escolhas –
