Vineyard and winemaking
Garrafeira Branco comes from selected parcels on the elevated slopes of the Serra do Mendro, where limestone, schist and diorite-derived soils are moderated by cooling Atlantic air. The 2019 blend brings together 70% Antão Vaz, 25% Arinto and 5% Alvarinho, combining Alentejo generosity with citrus-led freshness and aromatic precision.
After gentle pressing, the must is settled at low temperature in stainless steel before fermentation in 3,000-litre French oak vats. The wine remains on its fine lees in these large vessels for 15 months, building texture and complexity without obscuring the clarity of the fruit.
Tasting notes
Appearance
Clear golden yellow with bright straw reflections and a subtle viscosity in the glass.
Nose
Layered aromas of preserved lemon, ripe pear and white peach unfold with orange blossom, toasted almond, beeswax and a discreet savoury note from extended lees ageing.
Palate
Broad and creamy at first, then increasingly precise, with citrus and orchard fruit shaped by Arinto's firm acidity. Antão Vaz brings volume and gentle tropical ripeness, while Alvarinho adds perfume and lift. The finish is long, saline and quietly nutty, with oak fully integrated into the wine's texture.
Food pairing
A fine match for roast turbot with beurre blanc, lobster with tarragon, guinea fowl in a light cream sauce, or cauliflower roasted with hazelnuts and capers. Serve cool rather than heavily chilled to allow its layered texture and savoury detail to emerge.
Background story
Herdade Aldeia de Cima is the Amorim family's Alentejo estate near Santana, where vineyards sit within an extensive landscape of cork and holm oak, ancient olive trees and restored native habitats. LuÃsa Amorim and Francisco Rêgo have shaped the project around organic farming, biodiversity and a detailed understanding of the Serra do Mendro's varied soils.
Garrafeira Branco represents a more patient, cellar-led expression of the estate's white varieties. Extended maturation in large French oak vats gives the 2019 depth and longevity rather than overt wood flavour, allowing its blend of Antão Vaz, Arinto and Alvarinho to show both the warmth of Alentejo and the uncommon freshness of this high-lying site.
