Roaming freely in the cork oak forests, where it preferentially feeds on acorns, the Alentejo pig, an indigenous Portuguese species, is the only survivor of grazing pigs in Europe. Due to the way it marks the landscape and preserves the region's Mediterranean forest, it is a heritage of Alentejo. It is also a gastronomic treasure, always present in local cuisine, and an invitation to pleasure. By associating it with this wine, we combine two major symbols of Alentejo on the table. The grapes were harvested early, guaranteeing natural acidity and freshness. The must was obtained by direct pressing, followed by careful decantation. Fermentation was carried out in stainless steel vats between 16ºC and 18ºC. After fermentation, the wine remained on fine lees for 3 months. After this period, fining was carried out, followed by cold stabilization and filtration before bottling.
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