Quinta do Mouro Vinha da Gafaria White
Grape varieties: Arinto, Roupeiro, Rabo D’Ovelha.
Vinification: Pre-fermentation skin maceration of the grape variety blend for 12 hours, followed by spontaneous fermentation in stainless steel vats and 20% in used Portuguese oak barrels.
Aging: 9 months in used 300-litre Portuguese oak barrels.
Colour: Bright citrus.
Aroma: Delicate aroma, with floral notes, slightly vegetal, and very distinct white fruit pulp, accompanied by a hint of wet stone minerality.
Flavour: On tasting, it has a surprising structure, with a large average volume, very mineral and fresh, ending long and very persistent with a very present acidity.
Serve: 15 a 17⁰
Consumption: Immediate or storage.
Harmonisation: Baked fish, white meats and cheeses.
Producer: Quinta do Mouro
Enology: Miguel Louro
Category: Portuguese Wines – Alentejo
Awards and Notes:
- Robert Parker –




