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.

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.

Grapes are harvested at dawn, when its cooler, and transported to the cellar, where the wort is separated and clarified by the traditional process known as “bica aberta” or “off skins” process. Fermentation takes place over 21 days, always at low temperatures (12ºC to 14ºC) in order to privilege the aromatic expression of wines. The entire process until bottling is totally free from any animal origin products.