|75% Antão Vaz, 20% Arinto, 5% Roupeiro, White Blend
|Dry, White, Medium Bodied, Crisp, Minerality, Elegant, Tropical
|Vegetarian, Vegan, Sustainable
Herdade do Peso 'Sossego' Vinho Regional Alentejano Branco is luminous lemon in hue, this vintage displays fragrant aromas of mature citrus fruits and muted hints of pineapple and mango. Its zesty acidity enlivens the bright fruit flavours, culminating in a vibrant and bracing finish.
This is a good wine to drink with food. Goes well with any kind of pre-meal nibbles/appetizers, as well as seafood, fish dishes and white meats.
About the Producer
Herdade do Peso is situated in the southerly Alentejo sub-region of Vidígueira and was purchased by Sogrape in 1996. The estate covers a total of 457 hectares, with 160 hectares of sustainably farmed vineyard, olive trees over 4,000 years old and an on-site reservoir. The talented Luís Cabral de Almeida is at the winemaking helm. He believes that “the oenologists primary role is to interpret nature” and makes expressive and generous wines that reflect the unique sense of place of this spectacular estate.
Vineyard and Winery
Despite its southerly location, Vidígueira is one of the cooler Alentejo sub-regions and benefits from cool Atlantic air funnelled inland from the coast by a gap in the surrounding mountains. The vineyards are planted on rolling hills and 12 different soil types have been identified with a predominance of limestone, which controls vine vigour and lends elegance to the wines. Precision viticulture is carried out on the estate and each grape variety has been matched to its ideal plot. All of the Herdade do Peso vineyards are sustainably farmed and the on-site reservoir provides much-needed water to irrigate the vineyards during the warm Alentejo summers.
Upon arrival at the winery the grapes were put in the cool room to lower their temperature before pressing and preserve maximum aromatics. The grapes were then destemmed and very gently pressed. The juice was left to settle for 24 hours and was then racked into stainless steel tanks, where it underwent a cool fermentation at 16ºC for 18 days. The wine is unoaked and was kept in stainless steel for around three months before it was fined, filtered, cold stabilised and then bottled.
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