Esporao, Alandra Branco, Alentejo

Vineyard and Viticulture:

Grapes are from vineyards consisting predominantly of granite schist and clay loam soil. The average yields throughout the vineyards are 50 hl/ha, with drip feed irrigation used when necessary during dry months.    


Grapes are destemmed and crushed before being pressed using a membrane press. Fermentation using cultured yeasts lasted for 15 days at 15°C in stainless steel tanks. The wine is then racked off its lees, fined, filtered and bottled early to retain freshness and aromatics.   

Tasting Notes:

The bouquet is subtle with notes of citrus fruits & stone fruits. Dry well balanced with good texture & a pleasant mouth-watering finish.  

Serving Suggestion:

Best with grilled fish or shellfish. 

Variety:  45% Antão Vaz, 40% Perrum, 15% Arinto 

Region:  Alentejo, Portugal

ABV: 12.5%