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Riso White

 

Classification: Vinho Regional Alentejano
Grape varieties: Alvarinho, Arinto and Antão Vaz.


Wine year 

Heavy precipitation characterized the winter of 2012 and lasted up to march 2013. Ground water reserves were restored after 2 years of relative drought. The temperatures were slightly below average up to the end of may, beginning of june, which resulted in a substantial delay of the vegetative cycle of the wine. The months of july and august, very hot and dry, causing a slight acceleration, which however was not enough to recover from the original delay. The harvests could then only take place in late september. 

Vinification: Manual harvested, in small boxes, made during the morning, just before dawn. Grapes destemmed, gently crushed and cooled to 10 º C. Cold maceration, at the same temperature for about 6 h, then pressing in vacuum frame. Settling / Clarification static for 24h. Fermentation at a controlled temperature of 16 º C. Short stage period over fine lees. 



Analysis

Alc: 12,6%;
Total acidity: 5,6 g/l;
PH:3,19



Tasting Notes

Colour: Bright citrus color.
Aroma: Intense nose with good minerality, citrus aromas, slightly floral and strong presence of white fruits. 
Palate: In the mouth it has good volume, lively and very well integrated acidity, which gives it a remarkable freshness, notes of white fruit and some minerality, with a very long and balanced finish.
Gastronomy:  RISO white wine, by its structure, minerality and aromatic complexity is the perfect pairing for the best fish in the world: the Portuguese fish. It also combines perfectly with sushi dishes and with the São Jorge cheese, oysters and seafood risotto. 

 

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Vinhos do Alentejo 2019