Region: Alentejo

Grape varieties: Moreto (50%), Tinta Grossa (30%), Trincadeira (15%), Aragonez (5%).

Winemaker: Catarina Vieira, Pedro Ribeiro.

Vineyard: Located in the Lower Alentejo region in the southern half of Portugal, between Vidigueira and Cuba, lies the estate of Herdade do Rocim.

Soil: Poor land, predominantly of granite. Great pedological potential for the cultivation of vines and for obtaining excellent wines.

Vinification: Occurred in amphora (large clay pots) without temperature control. Indigenous yeasts were used during fermentation and there was no tampering with the must. The wine aged for three months in bottle. Due to the fact that this wine was not stabilised before bottling, so as not to affect its potential evolution, a slight natural deposit make appear.

Notes: Clear and shinny color. In the nose it shows black cherry, raspberry, plum and some vegetable notes. Creamy, but fresh, it reveals a salty and textural minerality. Fresh finish.

Suggested Serving Temp: 60º F

Food Pairing: Will do well with tomato based dishes, grilled vegetables and even soft cheeses.

With two thousand years of tradition in the Alentejo, the wine made in these large wine pots is still produced following the process of the Roman villae. With this wine, the Herdade do Rocim pays tribute to the ancient tradition of vine growing and wine.

Manolito White 2022

Region: DOC Alentejo – Sub-Região Granja Amareleja

Grape varieties: Antão Vaz and Diagalves

Vineyard: Located in Baixo Alentejo, on the left bank of the Guadiana River, the region of Amareleja has climatic and geomorphological characteristics particularly challenging for the culture of the vineyard. It is presumed that it was the Tartessians (7th Century BC) that first started here in the domestication of the vines and in the following introduction of wine in the region. Then came the Phoenicians, the Greeks and only then the Romans who generalized the culture of vine and wine in the Alentejo.

Vinification: The Antão Vaz was treated in the light of the most recent and common techniques. Pressed grapes, shortly after harvest, fermented in stainless steel at a controlled temperature of 14 - 16 oC. Kept in stainless steel, after fermentation, with a slight bâtonnage of fine lees for 2 months. On the other hand, the grapes from our older vineyards, which are mainly represented by Diagalves, were treated in the light of the most ancient knowledge – totally treated as vinho de talha (amphora wine), it fermented in untreated talhas. The grapes were destemmed and the skins were in full contact with the juice, with its native yeasts and without temperature control. In a long and calm fermentation, the wine and the skins were separated in January, with 4 months of skin contact. Both entities of this blend, Antão Vaz and Diagalves, were blended together in January, having been harmonizing in stainless steel for another 5 months. 

Notes: Visually, it has straw yellow and light gold hues. The aroma reveals contention and complexity at first. It shows ripe fruit, orange compote, quince marmalade and pear. Time in the glass brings earthy and spicy notes (Cardamom, Cloves). The mouth is rich, textured, unctuous. A lively acidity, brings it a balance and fantastic life. It ends long and complex, pleasant and prolonged.

Suggested Serving Temp: 45º to 50º F

Food Pairing: First of all, a contemplation wine, it can be tasted in good company, as a partner to a cured sheep cheese – like Nisa's for example, broken into small pieces, in the Amareleja style. A wine to accompany good conversations. It harmonizes well with oven fish dishes and stewed meats. It has structure, volume and acidity to hold up even with grilled meats. Looking at our origins, it will gladly accompany a traditional broth of Cod (Caldo de Bacalhau), or any other recipe prepared with cod.

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