Born in the Alentejo between August and September, this Dizeres is a testament to the meticulous work of enologists Rui Reguinga, Carlos Rodrigues and Bruno Pinto. The hand-harvesting, followed by careful de-stemming and gentle pressing, ensures the extraction of a truly high-quality must. The natural fermentation, maintained at precisely controlled temperatures of around 15°C, brilliantly showcases the character of the Arinto, Antão Vaz and Roupeiro grapes, delivering a remarkably fresh and vibrant white. It’s a wine perfectly suited to a grilled white fish or a seafood paella, wouldn’t you agree?
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