Ciconia Branco

Technical Information

Grape varieties: Originates from the strains of Antão Vaz, Verdelho and Viognier.
Vinification: Mechanical Harvested during the night. Total Destemming. Maceration before fermentation of 8h. Pressed under vacuum, fermentation under controlled temperature (15º to 18º) in stainless steel vats during 10 to 15 days.
Ageing: Inox Vat sur lies.


Alcohol: 12%
Total Acidity: 4,8 g/l
pH: 3,61
Volatile Acidity: 0,36g/l

Tasting notes

Color: Yellow citrus hue with greenish hints.
Aroma: Ciconia White proves to be very expressive on the nose with citrus and floral notes.
Palate: Strong personality and balance in the mouth, but intense and full with good acidity. A fresh and vigorous finish.
Matches with: Grilled Fish, Sea food and Sushi.

Product produced and marketed according to stutory and regulatory requirements on food safety - contains sulfites.
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Vinhos do Alentejo 2024