The wine-growing history of the Alentejo region has been built over many centuries, despite this ancient relationship with wine, vine growing was not always promoted in the Alentejo.
There were several periods of crisis in this industry, namely with the Muslim occupation in the 8th century, or later, in the 18th century, with the forced uprooting of vines by the Marquis of Pombal. The recovery of the vineyards began in the mid-19th century and a golden age for Alentejo wines followed, and this time, Vidigueira, Vila de Frades, Cuba and Alvito were already part of the seventh wine region of the country.
Vineyards and wine shape the economic and cultural profile of the Vidigueira region. A 17th-century chronicler mentioned Vila de Frades and Alvito as some of the places in the Alentejo where the best wines were produced.
The Vidigueira, Cuba and Alvito Winemaking Cooperative was founded in 1960, but its chronology goes far beyond its 60 years of existence. It was created to protect the vineyards and wines of this wine sub-region and to bring even more renown and quality to the wine produced here.
Over the years, an intense effort has been made to protect the grape varieties and the production techniques, indigenous grape varieties have been discovered, among which Antão Vaz stands out. This grape variety, recognized as the grape variety of Vidigueira and the Winery’s inspirational muse, gives rise to an exceptional white wine whose fame has earned it the title “Alentejo’s White Wine”.
This Vidigueira Signature DOC Alentejo white wine was produced from the Antão Vaz, Arinto and Perrum grape varieties, growing on schist soils of the Vidigueira wine region. Manual harvesting, selection of grapes at the entrance to the winery and fermentation in vats at controlled temperature. Aging for 6 months in French and American oak barrels.
Signature wines are exclusive products. Produced in small quantities, with unique flavor, color and aromas.
The wine presents a bright yellow color.
An aromatic wine of great complexity on the nose, with notes of very ripe tropical and white fruits, such as pineapple, mango, peach, fragrant orange, and a light mineral touch of flint.
On the palate, light-bodied wine with intense flavor from the fruits, and smoky notes of the wood where it was fermented, giving great freshness and balance to the wine, with light acidity, as well as a medium-long, dry and solid finish.
Serve this wine at a temperature of 9-11 °C.
Pairing well with a well-seasoned baked fish or any grilled fish dish.