João Guedes, tasting note published in November 18th 2019
It has a yellow citrine color. In the nose, there is the smell of green apple, grapefruit and some floral notes. On the palate, it is possible to feel grapefruit, citrus, and a salty touch. The wine should be consumed at 10 degrees Celsius. As a perfect combination, I recommend fish skewers with shrimp.
Manual harvesting. 50% fermented in used 350-liter barrels and the rest in stainless steel with temperature control. Stage on the lees for 6 months.
30 years ago, when Ole Martin Siemfirst came to Portugal, the agricultural background from his educational and professional path led him to recognize the ideal soil and climate conditons for wine production in the region. Ole Martin Siem was born in Norway, but he has travelled all over the world developing his business of fruit and vegetables production and trade. Of all the visited countries, Portugal stood out both for the quality of the Alentejo wines and for the stunning landscapes of the Vicentino coast. It was ther, where the sea and the cliffs meet in one unique ecosystem that he chose to planthis vineyards. The harvested grapes from these vineyards, the result of hours of work and dedication, are the secret of the Vicentino.