Montes Claros Branco

Description

Montes Claros – Classification: D.O.C. Alentejo The final and most decisive battle of the Restoration War took place at Montes Claros on 17 June 1665, a bloody clash that saw thousands of casualties on both sides – Portuguese and Castilian. Today, as then, Montes Claros remains a land of vineyards. A brand with more than 80 years of history, it has long drawn attention to the quality and potential of Borba wines, which uphold tradition while staying vibrant, distinctive and offering excellent value for money. The grapes, sourced from carefully selected vines typically over 30 years old, undergo rigorous maturation control to determine the optimal height for hand‑harvest. In the cellar they arrive in excellent condition, where partial destemming and crushing begin, followed by fermentation and a prolonged maceration of 10 to 12 days to extract the best aromas and full fruit complexity. Malolactic fermentation then proceeds, partly in stainless‑steel tanks and partly in wooden barrels. For greater complexity, structure and richness, the final selected lot ages 12 months in second‑ and third‑year French and American oak barrels, then 6 months in bottle for final refinement. Soils: argilaceous–calcareous and sandy. Vinification: The grapes, from previously selected vines, are subjected to rigorous maturation control before hand‑harvest. In the cellar, full destemming and a slight pre‑fermentation maceration are carried out, followed by 18 to 24 hours of clarification. Alcoholic fermentation occurs at 15 °C, then partial ageing in French oak barrels with “batonnage sur lies.” Each variety is monitored separately during ageing, and the final lot consists only of the best wines assessed in spring. Final refinement takes place in bottle for 3 months. The wine is naturally stabilised, preserving all its harmony and varietal characteristics, and may develop deposits over time without compromising quality. Serving: Pair with fish dishes, cooked shellfish, or grilled meat. It can be enjoyed immediately or aged 3–4 years for greater complexity. Analyses: Total acidity: 5.80 g L⁻¹, pH: 3.20, Total SO₂: < 160 mg L⁻¹.