Intus Branco 2023
Region: Alentejo
Producer: Natus Vini
Through unique characteristics in its terroir, Vidigueira is synonymous of wine. With big temperature amplitude between day and night, the protection of Serra do Mendro promotes the maintenance of morning humidity in the vineyards.Mainly fractures schist soils and typical grape varieties, deeply adapted to the region, translate into the glass, the heritage of a land of wine. In old vineyards, Roupeiro Antão Vaz and Arinto grapes, are harvested by hand. The ripening point chosen, seeks fresh fruit, crisp acidity and lightness of body.
Straw color, with green reflections. Aroma of citrus and white flowers in harmony with some herbal character. Juicy and with fresh acidity.
| Volume | 75.0 cl. |
| Grape Variety | Roupeiro, Antão Vaz & Arinto |
| Drinking window | 2024-2029 |
| Serveren bij | At the table is a great match for fresh salads, sea food or grilled white meat. |
| Alc. | 13.0% |
| Vinification | Low intervention winemaking begins with foot treading. The start of spontaneous fermentation takes it to the press and only the liquid fraction is sent to small stainless-steel tanks. With total aging in a stainless-steel tank, the purity of the fruit and the natural texture of the wine are maintained without intervention. After settling, we bottle a slightly filtered, unstabilized wine. <br /> |
| Ripening | In stainless steel tank |
Waar serveer je ’m bij?
Hamilton Reis made wine for others for twenty years before he planted his own vineyard, and Intus is what came out of that. The grapes are foot-trodden in open vats, fermentation starts spontaneously and finishes in steel, and the ageing happens entirely in steel. Roupeiro, Antão Vaz and Arinto, and above all: a line of acidity that is unusually high for the Alentejo. That makes it the most usable white wine from that region in our range — broad enough for a sauce, fresh enough for fish.
Drie gerechten die werken
Pan-fried haddock with pea purée
Grilled turkey breast with gremolata
Deep-fried cuttlefish with aioli
Grilled turkey breast with gremolata
Deep-fried cuttlefish with aioli
Vegetarisch
Pan-fried polenta with tomato sauce
Minder geschikt bij
Heavy thickened sauces and slow-braised red meat: it is built too straight for that. With a sweet sauce its acidity loses its function.
Voor de Portugees geïnspireerde kok
Bacalhau dourado — cod with egg, onion and potato, golden in the pan
Serveren op 10–12 °C