Pêra-Manca Branco 2023 – DOC Alentejo–Évora

Grape varieties: Arinto and Antão Vaz

Soil type: Granite

Analytical data: Alcohol (%) – 13 Total acidity (g/l) – 5.3 pH – 3.26 Total sugars (g/l) – 1.4

Winemaking: Made from a selection of Arinto and Antão Vaz grapes grown in the vineyards of the Eugénio de Almeida Foundation. When the grapes reach ideal ripeness, they are harvested and transported to the winery, where the winemaking process begins: complete destemming and light crushing, pressing, cooling and clarification of the must. Part of the blend ferments in stainless steel tanks, while the other part ferments in French oak barrels, at a controlled temperature of 16ºC. After fermentation, the wine is aged on fine lees for 12 months, with periodic bâtonnage. Finally, it is filtered, blended, tartaric and protein stabilised, filtered again and bottled, followed by an

ageing period: 10 months in the bottle.

Serving temperature: 12ºC

Producer: Eugénio de Almeida Foundation

Winemaking: Pedro Baptista | Duarte Lopes

Note on the technical sheet and vintage: This description is based on the latest technical sheet provided by the Eugénio de Almeida Foundation. The vintage offered for sale is the one stated in the title and in the “Vintage” field (2023), subject to the stock available during the campaign. If in doubt, please contact us before purchasing to confirm.