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 then sealed by olive oil to prevent oxidisation.
Made with Perrum, Roupeiro, Rabo de Ovelha and Manteudo. A ‘natural’ wine bottled unfiltered, with no temperature control, no addition or correction to the juice or the wine, and no stabilisation (potentially resulting in some harmless sediment in the bottle). Orange colour with aromas of honey and marmelade, alongside earthy and mineral notes. Full bodied with a creamy palate and a fresh finish.
Click below to hear more about the wine, direct from Pedro Ribeiro:
12%. 40% Perrum, 30% Roupeiro, 20% Rabo de Ovelha, 10% Manteudo. Golden colour. This has really distinctive flavours of stone, clay and spice, with some honeyed citrus fruit and a bit of baked apple. There’s a touch of mint, too, which brings out the freshness. Has a long, textured, grainy finish. Quite distinctive and structural, but with some delicacy too.- 92 pts dr Jaime Goode, Wineanorak