Trinca Bolotas White 2024

Freely roaming the montados, where it preferentially feeds on acorns, the Alentejo pig, a native Portuguese species, is the only survivor of pasture-raised swine in Europe. By the way it shapes the landscape and preserves the Mediterranean forest of the region, it is a heritage of Alentejo. It is also a gastronomic treasure, always present in the local cuisine, and an invitation to pleasure. By pairing it with this wine, we combine two major symbols of Alentejo at the table. The grapes were harvested early, ensuring natural acidity and freshness. The must was obtained by direct pressing, followed by careful decantation. Fermentation took place in stainless steel tanks between 16ºC and 18ºC. After fermentation, the wine rested on fine lees for 3 months. After this period, fining was performed, followed by cold stabilization and filtration before bottling.