Grape Variety
Crato Branco

Region & Classification
Vinho Regional Algarve

Winemaking
Direct pressing, with no SO₂ added until the end of fermentation. Spontaneous fermentation in 140-year-old Portuguese clay amphorae (talhas), followed by 6 months of ageing in amphora, enhancing texture and purity of expression.

Winemaker
Joana Maçanita

Analytical Data
Alcohol: 12%
Residual Sugar: 1.4 g/L
Fermentation Temperature: 13ºC
Malolactic Fermentation: Yes
Skin Contact: None
Total Acidity: 6.21 g/L
Bottles Produced: 1,750 (0.75 L)
Release Date: October 2025

Serving Suggestions
Serve between 8ºC and 10ºC.

Minimum order quantity: 6