Vitor Claro Dominó São Bento 2023

This wine is made from old vines at an altitude of 640 metres, with a northern exposure that helps preserve freshness and acidity. The vineyard contains a mix of grape varieties, including Pérola, Arinto, Rabo de Ovelha, Alicante Branco and Tamarez, all grown on granite and clay soils.
The wine is made by pressing the grapes directly, followed by fermentation in cement vats. The wine is left on the lees for 3 months, giving it texture and complexity. After decanting, the wine is bottled in the spring of the following year, capturing the essence of the high altitude terroir and blend.