Esporao, Reserva Branco, AlentejoEsporao
Variety: 40% Arinto, 30% Roupeiro, 30% Antão Vaz,
Region: Alentejo, Portugal
Vineyard and Viticulture:
Following a sustainable approach in the vineyards, the 17 year old vines are typically trained in the Bilateral Cordon method on a combination of granite and schist with clay loam soil. Drip feed irrigation is used in dryer months to prevent drought, and the vines are planted at an altitude of 220 metres above sea level, with yields on average of 40 hl/ha.
Grapes are hand harvested, de-stemmed, with 6 hours skin contact to enhance the aromas of the grapes. The grapes are then membrane pressed and the must is cold settled. Fermentation in stainless steel lasts 20 days at 16-20°C. 60% of the must is fermented in new French & American oak barrels. The wine is aged for 6 months with no battonage & malolactic fermentation then aged in bottle for 4 months.
Intense aromas of orange peel and apricot with subtle notes of toast and smoke from barrel fermentation. The complex, creamy and well balanced palate shows full fruit flavours and mineral notes with a long and fresh finish.
The label changes every year with a different artist commissioned to create the art for every new vintage.
A complex wine ideal for duck & feathered game dishes or fish.