Quinta da Vinha dos Padres 2022 3M12M White
Wine: Quinta da Vinha dos Padres 2022 3M12M, White
Region: Portalegre (DOC Alentejo Portalegre)
Location: Vinha dos Padres Winery, Reguengo, Portalegre (produced & bottled at estate)
Grapes: Field Blend - Fernão Pires, Síria, Alicante Branco (Ropeiro), Arinto, Manteúdo, Trincadera das Pratas, Other.
Vines: Century old vines (130+ years old)
Altitude: 546 - 562 meters
Fermentation & vinification: In handmade 1910-30s terracotta pots (“talhas”) originating from Campo Maior, ranging from 300 to 2’000 liters. The pots are prepared manually via “pesga” (a traditional treatment involving an organic sealant mixture composed of olive oil, beeswax and pine resin)
Maceration: 3 months (3M)
Stage: 12 months (12M)
Enologist: Susana Esteban
Wine: Quinta da Vinha dos Padres 2022 3M12M, White
Region: Portalegre (DOC Alentejo Portalegre)
Location: Vinha dos Padres Winery, Reguengo, Portalegre (produced & bottled at estate)
Grapes: Field Blend - Fernão Pires, Síria, Alicante Branco (Ropeiro), Arinto, Manteúdo, Trincadera das Pratas, Other.
Vines: Century old vines (130+ years old)
Altitude: 546 - 562 meters
Fermentation & vinification: In handmade 1910-30s terracotta pots (“talhas”) originating from Campo Maior, ranging from 300 to 2’000 liters. The pots are prepared manually via “pesga” (a traditional treatment involving an organic sealant mixture composed of olive oil, beeswax and pine resin)
Maceration: 3 months (3M)
Stage: 12 months (12M)
Enologist: Susana Esteban
Wine: Quinta da Vinha dos Padres 2022 3M12M, White
Region: Portalegre (DOC Alentejo Portalegre)
Location: Vinha dos Padres Winery, Reguengo, Portalegre (produced & bottled at estate)
Grapes: Field Blend - Fernão Pires, Síria, Alicante Branco (Ropeiro), Arinto, Manteúdo, Trincadera das Pratas, Other.
Vines: Century old vines (130+ years old)
Altitude: 546 - 562 meters
Fermentation & vinification: In handmade 1910-30s terracotta pots (“talhas”) originating from Campo Maior, ranging from 300 to 2’000 liters. The pots are prepared manually via “pesga” (a traditional treatment involving an organic sealant mixture composed of olive oil, beeswax and pine resin)
Maceration: 3 months (3M)
Stage: 12 months (12M)
Enologist: Susana Esteban