Created from a symbiotic relationship between two great Portuguese white grape varieties, one almost unknown and the other, perhaps the most complete of them all, Quinta da Raza Avesso Alvarinho is already a benchmark of quality in the Quinta da Raza wine portfolio. Complex, captivating and seductive, it is the perfect choice for the most refined meals.

The idea of creating a wine with these two varieties arose from our recognition of the quality of both. The Alvarinho variety, which grows at an altitude of around 250 m, in clay-schist soils, in one of our vineyards with the best sun exposure, acquires great aging potential at Quinta da Raza due to the good structure and freshness that the terroir provides. The grapes are harvested, they undergo a cold maceration and subsequent pressing, fermentation takes place in stainless steel vats and, at the end, the wine is left to rest on its fine lees. The Avesso grape variety grows at an altitude of 300 m in schist soils, in a steeply sloping vineyard, and provides us with a high level of freshness. The grapes are harvested, pressed and then fermented in stainless steel. When fermentation is complete, the wine is left to sit on its fine lees. When making the blend, 10% of the previous vintage, which was aged for a year on fine lees with bâtonnage in old 500-liter French oak barrels, is added to the volume produced each year.  The entire blend is left to sit on fine lees until it is time to be bottled.

The pillar of this wine is the 60% of Avesso, which, with its false simplicity lets himself be seduced by the softness and complexity of the Alvarinho grape variety. The result is a wine that conveys trust and quality, that we can enjoy with a more elaborated gastronomy, and that seeks to elevate the diversity of wines produced in the Region, and in particular at Quinta da Raza, to new levels.

If our opinion were not enough to prove the quality of this wine, we could always remember the three Gold medals that the 2022 vintage, recently launched on the market, received last month.

Cheers!