Monte Velho White Vinho Regional Alentejano - Esporão

In the glass, the Monte Velho White Vinho Regional Alentejano from Esporão reveals a dense golden yellow color. In the glass, this white wine from Esporão presents aromas of lemons, nectarines, oranges, pink grapefruit and limes, complemented by sun-warmed rocks and forest floor. On the palate, Esporão's Monte Velho White Vinho Regional Alentejano starts out wonderfully dry, grippy and aromatic. There are dry and really dry. This white wine belongs to the second group, because it was vinified with only 2.2 grams of residual sugar. Full-bodied and complex, this crisp white wine presents itself on the palate. Due to the balanced fruit acidity, the Monte Velho White Vinho Regional Alentejano flatters with a soft palate feeling, without at the same time lacking juicy liveliness. On the finish, this youthful white wine from the Alentejo wine-growing region finally delights with considerable length. Once again, hints of peach and pomelo appear. In the aftertaste, mineral notes of the soils dominated by volcanic rock and slate are added.

Vinification of the Esporão Monte Velho White Vinho Regional Alentejano

The basis for the powerful Monte Velho White Vinho Regional Alentejano from Alentejo are grapes from the grape varieties Antao Vaz, Palomino Fino and Siria. In Alentejo, the vines that produce the grapes for this wine grow on soils of slate and volcanic rock. After the hand harvest, the grapes arrive at the winery by the fastest route. Here they are sorted and carefully crushed. Fermentation then takes place in stainless steel tanks at controlled temperatures. At the end of fermentation, the Monte Velho White Vinho Regional Alentejano is allowed to further harmonize on the fine lees for a few months.

Food recommendation for the Monte Velho White Vinho Regional Alentejano from Esporão

This Portuguese white wine is best enjoyed well chilled at 8 - 10°C. It is perfect as an accompaniment to spinach gratin with almonds, asparagus salad with quinoa or pumpkin casserole.

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