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Pêgo da Moura

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Soil Geology

The soils where the vines that give rise to the grapes for the production of Alfaiate grow are primarily very ancient schists dating back to the Lower Carboniferous (ca. 300 MA). These are poor, acidic soils in which the roots of the vines penetrate deeply through the cleavage planes of the schist, reaching the cooler, deeper layers. Their dark colors allow for the absorption of solar radiation, which is released as heat during the night, enabling the production of grapes of the highest quality.
Pêgo da Moura
The wine is a marvel of austerity, toughness, dryness, dry extract, and freshness, an old-fashioned wine that reveals a timeless profile.

ALFAIATE 2022

With a citrus colour, it has great aromatic intensity, dominated by exotic fruits and floral aromas. Vibrant in the mouth with good acidity and a fresh and persistently finish. It will evolve well over the next years.

/ VINIFICATION

Manual harvest, Pneumatic pressing of whole grapes. Cold decantation of the must for 48 hours. Fermentation at controlled temperature for 15 to 20 days in stainless steel vats.

/ Grape varieties

ARINTO

Arinto is a Portuguese variety well known for its high acidity, freshness, and aging potential.

Antão Vaz

Antão Vaz is a Portuguese grape variety, strongly associated with the Alentejo region, known for its aromatic intensity, structure, and ability to adapt well to different wine styles.

Galego Dourado

Galego Dourado is a Portuguese variety known for its elegance, delicate aromas, and ability to produce complex, velvety wines.

TECHNICAL INFORMATION

  • ALCOHOL/VOLUME 12,5%
  • REDUCING SUGAR 0,7 G/L
  • Ph 3,35
  • TOTAL ACIDITY 6,5 G/L

VITICULTURE

Integrated production. Amândio Cruz

Pêgo da Moura

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Technical Sheet
Pêgo da Moura

ALFAIATE COUTURE 2024

It presents a bright yellow hue, denoting youth and clarity. The aroma reveals high complexity, highlighting notes of apricot and white plum, integrated with subtle touches of sweetness, toast, and vanilla, resulting from aging in barrels. On the palate, it shows a well-defined structure, Supported by a fine and balanced acidity, enveloped by the unctuousness conferred by aging in wood. The overall finish is long and harmonious, demonstrating excellent gastronomic qualities and potential for further development in the bottle.

/ VINIFICATION And Ageing

Manual harvesting, with vineyard selection, followed by pneumatic pressing of whole grapes. The must underwent cold static settling for 48 hours, ensuring maximum aromatic clarity. Fermentation began in stainless steel tanks at a controlled temperature, after which the wine was transferred to 500L French oak barrels, where it aged 6 months on fine lees, with periodic bâtonnage to promote volume, unctuousness, and complexity.

/ grape varieties

ARINTO

Arinto is a Portuguese variety well known for its high acidity, freshness, and aging potential.

Antão-Vaz

Antão Vaz is a Portuguese grape variety, strongly associated with the Alentejo region, known for its aromatic intensity, structure, and ability to adapt well to different wine styles.

SEMILLON

Semillon is a French variety known for its elegance, velvety texture, and versatility, producing balanced wines with good structure and excellent aging potential.

TECHNICAL INFORMATION

  • ALCOHOL/VOLUME 12,5%
  • REDUCING
    SUGAR 0,6 G/L
  • Ph 3,30
  • TOTAL ACIDITY 5,59 G/L

VITICULTURE

Integrated production.

Download Technical Sheet

Technical Sheet

ALFAIATE Sparkling 2023

In tasting it reveals itself to be clear with fine bubbles and straw yellow color. Complex and with a very lively acidity to which are added notes of candied fruit and biscuit.

/ VINIFICation

Manual harvest using the traditional method, with second fementation in bottle.

/ grape varieties

ARINTO

Arinto is a Portuguese variety well known for its high acidity, freshness, and aging potential.

SEMILLON

Semillon is a French variety known for its elegance, velvety texture, and versatility, producing balanced wines with good structure and excellent aging potential.

TECHNICAL INFORMATION

  • ALCOHOL/VOLUME 12,5%
  • REDUCING
    SUGAR 2,5 G/L
  • Ph 3,10
  • TOTAL ACIDITY 6,28 G/L

VITICULTURE

   Integrated production. Amândio Cruz

Pêgo da Moura

Download Technical Sheet

Technical Sheet
Pêgo da Moura

ALFAIATE SEMILLON 2023

Aroma of great sophistication, revealing the typicity of the grape variety through delicate notes of white flowers and chamomile, harmoniously combined with hints of honey and wax, dried fruits and subtle notes of spices. In the mouth, it is fresh and precise. With a silky texture and a long, enveloping finish of remarkable elegance.

/ VINIFICation

Manual harvest, pneumatic pressing of whole grapes. Cold decanting of the must for 48 hours. Fermentation at controlled temperature for 15 to 20 days in stainless steel vats. Um cuidado especial foi tidona vinificação, minimizando qualquer intervenção, com o propósito de produzir um vinhoque exprima bem as particularidades das uvas e do seu Terroir único e excecional.

/ Grape Variety

SEMILLON

Semillon is a French variety known for its elegance, velvety texture, and versatility, producing balanced wines with good structure and excellent aging potential.

TECHNICAL INFORMATION

  • ALCOHOL/VOLUME 12,5%
  • REDUCING SUGAR 0,8 G/L
  • Ph 3,27
  • TOTAL ACIDITY 7,1 G/L

VITICULTURE

Integrated production.

Download Technical Sheet

Technical Sheet

ALFAIATE ARINTO 2023

It presents a crystal-clear appearance and a citrine colour, with floral and fruit notes highlighted in the aroma, also marked by an intense mineral freshness, which is equally present in its flavour. The acidity is present and contributes to its further evolution in the bottle.

/ VINIFICation

Manual harvesting, pneumatic pressing of whole grapes. Cold settling of the must for 48 hours. Fermentation at controlled temperature for 15 to 20 days in stainless steel tanks.

/ grape variety

ARINTO

Arinto is a Portuguese variety well known for its high acidity, freshness, and aging potential.

TECHNICAL INFORMATION

  • ALCOHOL/VOLUME 12,5%
  • REDUCING SUGAR 0,7 G/l
  • Ph 3,18
  • TOTAL ACIDITY 7,03 G/l

VITICULTURE

  Integrated production.

Alfaiate arinto 23

Download Technical Sheet

Technical Sheet

recent awards

Pêgo da Moura
Pêgo da Moura
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