Varieties: 80% Arinto and 20% Verdelho
Identity: Wines are made when yeasts trans- form the sugars present in grape juice into alcohol. Cultured yeasts have become ever more refined and selected, continuously improving, with clean, specific aromas, giving wine- makers a greater level of control. Combined with temperaure control, this has permitted a significant increase in the quality of white wines over recent years. Branco de Indígenas uses neither cultured yeasts nor temperature control. Fermentation takes place in 225L oak barrels, and is triggered by indigenous, wild yeasts which occur naturally in the vineyards, winery, and surrounding air.The result is a full bodied white, that mingles pure fruit with a natural odd aroma, that in the end makes sense, resulting in a wine with soul possible only to things shaped by nature.
Denomination: Vinho Regional Alentejano
Viticulture: All our grapes come from the highest quality vineyards of the Alentejo region, south of Portugal. The agriculture is sustainable, the production is controlled and quality is improved by removing secondary branches and pruning bunches. The vineyards are grown on very poor soil of schist or granite origin, naturally producing very concentrated grapes. The aromatic profile is further enhanced by cultural practices such as defoliation, dawning and weeding of green curls.
Vinification: Hand-harvesting into 20 kg boxes, whole buch pressing, cold settling for 24h, racking into 225L barrels, where the juice fermented spontaneusly with no temperature control.