A distinctive white, marked by amphorae, based primarily on the fruit and freshness of the grape varieties, with a second dimension dominated by the earthy, almost clay notes of the amphorae. Textured on the palate, always supported by tension and acidity. A wine that lies somewhere between a white Rioja and a Chablis. In terms of strength, it's closer to the former, in terms of aromas, to the latter. A quest to understand the impact of the traditional talha wine making process in the production of Alentejo whites. The respect for the local clay by traditional “pez”, using old Alentejo talhas, however, reviewing ancient texts that reinforce winemaking “bica aberta”, without skin contact, and that preserve the unique characteristics of the Alentejo soils and grape varieties
 
Food pairing
We recommend pairing this one with lighter dishes like fresh salads, pasta, and fish that enhance earthy notes like mushrooms, beets, truffles, and fresh citrus notes.