Pedro Ribeiro and his wife Catarina Vieira moved to Vidigueira, an area which benefits from an excellent micro-climate, to produce wines that are true to the historical traditions of Alentejo. Their wines are fermented in impermeable clay pots called Talha, where both wine and skin remain in contact for a much longer period until November.
Made with Perrum, Roupeiro, Rabo de Ovelha and Manteudo. Golden colour with aromas of honey, and earthy and mineral notes. Full bodied with a creamy palate and a fresh finish. This wine was not stabilized before bottling, this does not affect its potential development, but can create a slight natural deposit during aging.
This is a remarkable and delicious wine with both weight on the palate and wonderful freshness, enhanced by a light sour note note on the finish. There's a firm texture and a long fresh finish.- 17.5 pts Julia Harding MW, Jancisrobinson.com