Monte da Igreja White

Grape Varieties: Arinto, Antão Vaz e Roupeiro 
Method: Following a light crushing and pressing of previously destemmed grapes, selected indigenous yeast are added to the clean must, which fermented at 16-18ºC. Bottled early. 

Tasting Notes

Colour: Shiny, light straw colour.
Aroma:  Young and fruity nose.
Palate:  Smooth in the mouth, slightly acid, with body and harmony. 
Winemaker: Alexandra Mendes

Chemical Analysis

Alcohol: 13%
Total Acidity: 5,6 g/l
Volatile Acidity: 0,3 g/l
pH: 3,36
Recommendations: Consume preferably at 16°C - 18°C.


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Vinhos do Alentejo 2024