Pale golden in colour, the wine opens with aromas of lemon zest, white peach, and chamomile, underpinned by earthy mineral tones and a subtle nutty edge. The palate is lively and textured, showing citrus, green apple, and dried herbs with a hint of salinity. A crisp, slightly oxidative finish gives remarkable freshness and depth, balanced by a gentle tannic grip typical of amphora-aged whites.

Ideal with grilled fish, seafood risotto, goat cheese, or Mediterranean salads.

Antão Vaz, Perrum, Rabo de Ovelha, Manteúdo

Alentejo (Vidigueira)

ABV 12.5%

The grapes are organically cultivated and hand-harvested from old vineyards in the Vidigueira subregion. Fermentation takes place with indigenous yeasts in traditional clay amphorae (talhas), following ancient Roman methods still used in Alentejo. No temperature control or filtration is applied, allowing natural micro-oxygenation and contact with fine lees to enhance texture. The wine rests in amphora for several months before bottling, retaining a natural cloudiness that contributes to its complexity.