Alvarinho

Oven cooked fish, more heavily seasoned fishes, smoked fish. Perfect with hard matured cheeses, especially goat cheese, because of it high acidity.

Indigenous grapes grown at 8km from the Atlantic Ocean in limestone soils rich with fossils. Organically farmed since plantation, promoting biodiversity in the soil by using natural products to treat the vineyard.

Whole bunch pressing. One third of the pressed grapes is kept to be added to fermentation the next day. One third of the pressed grapes is kept to be added to fermentation the next day, so the fermentation is with skin contact. Fermented in stainless vat. Juice rests for a day, it is racked from very heavy lees and the pressed grapes are added. Starts to ferment naturally for 40 days. Temperature does not rise above 20ºC. Juice ferments with skins for 3 weeks, then they are taken off.

Vale da Capucha wines are grown in the Lisbon coast only 8 km from the Atlantic ocean. Vineyards planted on kimmeridgian limestone with clay. Indigenous grape varieties - Arinto Fernu Pires Alvarinho Gouveio certified organic viticulture by SATIVA and natural winemaking (only SO2) assure the maximum expression of this terroir blessed by the Atlantic influence. Transparent fermentations nothing is added or taken from the juice and the result are bright energized wines that breathe life.