Alentejo is the largest wine region in Portugal and also the one with the greatest diversity as it gathers eight different sub-regions: Portalegre, Borba, Redondo, Reguengos, Évora, Vidigueira, Moura and Granja-Amareleja. Its 22,000 hectares of 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 the interior regions, closer to the border with Spain. The Alentejo vineyard reflects a wide variety of grapes, with predominance of white grapes Antão Vaz, Roupeiro and Arinto and red grapes Aragonez, Trincadeira, Alicante Bouschet, Touriga Nacional and Syrah.
Montaria is a brand that appears in honor of the Herdade's dog, Montaria, with its paw illustrated on all labels. The Montaria family thus presents a wine certified for Vegan, which did not use any product of animal origin in its winemaking and bottling process. You should drink with serenity and awareness of nature.
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.
Montaria 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.
Upon reaching the ideal ripeness of grapes, a night harvest is made to protect the aromatic profile and minimize oxidation. In the cellar, they are partially destemmed and crushed, creating a fresh and aromatic wort. Fermentation takes about 12 days, at a controlled temperature between 25ºC and 28ºC, without any addition of animal products.
Open citrus colored wine, stone fruit aromas (plum and apricot) and some mineralization. Fresh mouth and balanced acidity.