Pêra-Manca White 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: Produced from a selection of the Arinto and Antão Vaz grape varieties, planted in the vineyards of the Eugénio de Almeida Foundation. When the grapes reach the ideal stage of ripeness, they are harvested and transported to the winery, where the winemaking process begins: complete destemming and gentle 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 with periodic bâtonnage for 12 months. Finally, filtration, blending, tartaric and protein stabilization, final filtration and bottling are carried out, followed by a

aging: further 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 advertised for sale is the one indicated in the title and in the “Vintage” field (2023), subject to available stock. If in doubt, please contact us before purchasing to confirm it.