This Conde d’Ervideira is a testament to unwavering patience. Carefully harvested at night – shielded from the heat, of course – using predominantly the ancient Antão Vaz vines, the wine undergoes a lengthy, cool fermentation in Vinimatics at 12°C. Further refinement comes from gentle batonnage in Hungarian oak barrels, followed by a remarkable eight-month immersion in the depths of the Alqueva reservoir. The result? A wine of exceptional complexity, mirroring the very waters in which it matured. Perfect with grilled fish and roasted vegetables, naturally.
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