Adega de Borba Premium White

Designation: DOC Borba
Grape varieties: Arinto, Antão Vaz, Verdelho and Alvarinho
Soil: Chalky-clay and schist

Winemaker: Óscar Gato
Vinification: Grapes produced in certified vineyards through an integrated production system and approved for DOC Alentejo wines, subregion of Borba. The grapes were manually harvested in the morning, allowing the fruit to present a good temperature as it arrived in the winery, which makes the quality control easier for the must and the wine. In the winery, after the de-stemming and the crushing of the grapes, the must is exhausted and pressed, guaranteeing its qualitative and varied characteristics. The tear-must (thr must which flows without pressing) carifies for 18 to 24 hours and ferments at a constant temperature of 18 ºC for 14 days. After this period, the wine stabilises through physical processes and is bottled after the winter.


Alcohol: 13%Vol
Total Acidity: 6,0 g/l
pH: 3,15
Total SO2:< 140 mg/

Tasting Notes

Color: Citrus colour.
Aroma: The aroma is young and intense with notes of citrus fruits and orange blossom.
Palate: The flavour is fresh and unctuous, with a nice harmony among the acidity of the green apple, the minerality and the persistent tropical fruits.

How to serve: Best served at 8-10ºC.
Gastronomy: Accompaniment with seafood, grilled fresh fish, white meat or aperitif.
Consumption: Consumed after bottling or stored up to 4 years.
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Vinhos do Alentejo 2024