Intus Branco 2023
Region: Alentejo
Producer: Natus Vini
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 | 2026-2029 |
| 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.
Grilled turkey breast with gremolata
Deep-fried cuttlefish with aioli
Serveren op 10–12 °C
Drink: 2025–2028
Full bottle 1,335 g. Roupeiro, Antão Vaz and Arinto. Only stainless steel for fermentation and ageing. Old-vines field blend co-harvested by hand, foot-trodden, and co-fermented. TA 5.2 g/l, pH 3.41.
Deep aroma of fresh pears and citrus and a just-present cedary note that I associate with Antão Vaz, which also brings a ripeness and breadth to balance the tight citrus freshness of the Arinto and Roupeiro. Wild and herbal. On the palate, a delicious and slightly challenging freshness that is all tangy and lightly sour grapefruit. Mouth-watering with incipient complexity from the blend. May well age longer than I have suggested. A stony dry finish. Great purity and remarkable freshness for the sunny Alentejo skies.
Hamilton Reis planted his own vineyard by hand in 2008 in Vidigueira, deep in the Alentejo, and farms it fully organically. He ferments in the region's traditional amphorae, but without the skins, then ages the wine in large wooden casks.
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