Alentejo is the largest wine region in Portugal and also the one with the greatestdiversity as it gathers eight different sub-regions: Portalegre, Borba, Redondo,Reguengos, Évora, Vidigueira, Moura and Granja-Amareleja. Its 22,000 hectaresof vineyards spread across plains, hills and mountains (the main ones are S.Mamede, Ossa and Mendro), and those vineyards lay on different types of soil:clay, limestone, marble, sand, schist, granite...The climate is continental Mediterranean, with greater thermal amplitudes in theinterior regions, closer to the border with Spain. The Alentejo vineyard reflects awide variety of grapes, with predominance of white grapes Antão Vaz, Roupeiroand Arinto and red grapes Aragonez, Trincadeira, Alicante Bouschet, Touriga Nacional and Syrah.
The cotton fiber does not bring environmental impact, since its material isorganic, and it takes about three months just to decompose completely. Cottonfibers are those which are originated by the surface of the seeds themselves.These seeds are also utilized in obtaining an edible oil.
During the vinification of a wine, one of the most important steps is the clarification process, in which the mosto separates from the solid particles that still persist, in order to clarify and filter the liquid. In this process, usually, the addition of gelatins of animal origin, fish glue or egg white is used. Combined with proximity and respect for nature, Parras Wines decided to use only alternative elements, of vegetable or mineral origin in the clarification of its products. Therefore, Montaria appears without any animal ingredients or derivatives in its clarification, obtaining Vegan certification and allowing consumers to enjoy a glass of wine respecting their concept and lifestyle.
Indelével Vegan is a certified vegan wine, which means that in its winemaking process, from the grape to the bottle, no animal products was used. It is a wine for those who choose a way of life closer to nature, a light and elegant wine, fresh and relaxed, perfectly suited to the characteristics of vegan cuisine.
Grapes are harvested at dawn, when itscooler, and transported to the cellar,where the wort is separated and clarifiedby the traditional process known as “bicaaberta” or “off skins” process.Fermentation takes place over 21 days,always at low temperatures (12ºC to 14ºC)in order to privilege the aromaticexpression of wines. The entire processuntil bottling is totally free from anyanimal origin products.
Open citrus colored wine, stone fruitaromas (plum and apricot) and somemineralization. Fresh mouth and balancedacidity.
August and September