São Bento

The grapes come from high-altitude vineyard sites in the Alentejo; for this bottling, an altitude of 640 metres, a northern exposure and granite and clay soils are also specified. They were harvested by hand and pressed directly. Fermentation was spontaneous, followed by six months of ageing on fine lees in a concrete tank. The wine was bottled unfined and unfiltered with minimal sulphur addition. Stylistically, it shows fresh pear, lemon peel and white peach, a fine structure, lively acidity and a delicately saline finish.