Vinha do Mouro Branco

Classification: Vinho Regional Alentejano

Climate: Mediterranean Continental, hot days and cool nights during the maturation.

Soils: Calcareous

Grape Varieties: 35% Antão Vaz, 35% Arinto e 30% Verdelho.

Vinification: Hand Harvesting. Skin contact maceration for 8 hours. Fermentation in stainless steel vats at a temperature of 12ºC, for 5 weeks.



Alcohol: 12,5%
pH: 3,47
Total Acidity: 4,6 g/L


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Vinhos do Alentejo 2024