- Grape variety
- Blend of different varieties of Muscat (Nunes, Hamburg, Leona, Alessandria, Petit-grains), Alicante Bouschet and Trincadeira.
- Drinking window
- The whole bunches are crushed and macerated for five days before being pressed in stainless steel vats, where they ferment with indigenous yeasts for about two months.
- Aged for one year in old 228-litre French oak barrels, before being lightly filtered and bottled.
The grapes come from the Ribeira de Nisa vineyard near Portalegre, Alentejo. The vines are located at an altitude of 650 m, facing north and are on average 85 years old.
The soil is mainly granitic with a higher percentage of quartz and the different varieties, both red and white, are planted together.
The nose is sweet, with red fruits aromas. The palate is very fresh, finely sharp, well structured with a mineral finish.
Vitor Claro began his career as a chef and that is how we met him, the man who proposed refined and contemporary creations from traditional Portuguese dishes. In 2010, during a mission in the kitchen of an hotel in Alentejo, he was intrigued by winemaking and began making his first wine with a winemaker he had befriended. Vitor then set his sights on an old vineyard in northern Alentejo. There, in the mountains of São Mamede, he found the cooler climate that allowed him to produce a gastronomic wine, a wine that matched his culinary creations.