Herdade do Mouchão 2025 Rafael Branco
Our introductory vintages of this wine were 2015 and 2017, which were enthusiastically embraced for their waxen complexity and suave elegance. We are beginning to regard Arinto much as we do Macabeo, a seemingly “simple” grape in fact offering dazzling levels of complexity.
Pronounce this wine:
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Wine Specifics
WineWise Code | PMO-RAB25 |
Country | Portugal |
Region | Alentejo |
Color/Style | White |
Destemming | Complete |
Fermentation Vessel | Stainless steel |
Additional Fermentation Notes | Hand-picked and cold-fermented in stainless steel vats at around 15ºc for 2-4 weeks. After its first racking, the new wine is left on its fine lees for 2 months before bottling, providing the wine with some generous mouth-fill. The cold fermentation temperatures are largely responsible for the fresh tropical fruit ‘secondary’ aromas whilst still young. Arinto provides the citric freshness, whilst the Antão Vaz is known for its ‘volume’, fruit and character. The result is firm, delicate and lightly fragrant. Lightly filtered and bottled in February 2026. |
Aging Vessel | 100% Stainless Steel |
Aging Duration (months) | 3 months |
Filtered? | No |
Fining Agents | None |
Yeast Protocol | Native |
Malolactic Conversion | No |
Additonal Maturation Details: | Lees contact with stirring |
Added Sulfur | Yes, 76 ppm |
Varieties | 45% Antão Vaz, 40% Arinto, 15% Verdelho |
Residual Sugar | 0.7 |
ABV | 13 |
Acidity | 5.3 |
pH | 3.42 |
Closure | DIAM |
Annual Production | 23,288 bottles |
Primary Vineyard Name | Vinha do Zé Rovisco |
Soil Types | Alluvial, Loam |
Elevation (meters) | 206 |
Vine Age | 20 |
Yields (hl/ha) | 50 |
Farming Practices | Certified Sustainable, Practicing Organic, Certification: Wines of Alentejo certification Nº 22 |
Harvest Method | Hand-harvested |
Additional Harvest Notes | 2025 GROWING SEASON
A winter with above-average precipitation, which contributed to restoring soil water reserves-crucial for our vineyards. Spring brought mild temperatures with some episodes of intense rainfall, while summer was very hot, featuring several heatwaves throughout the season. |
Notes from the Producer: Hand-picked and cold-fermented in stainless steel vats at around 15ºc for 2-4 weeks. After its first racking, the new wine is left on its fine lees for 2 months before bottling, providing the wine with some generous mouth-fill. The cold fermentation temperatures are largely responsible for the fresh tropical fruit ‘secondary’ aromas whilst still young. Arinto provides the citric freshness, whilst the Antão Vaz is known for its ‘volume’, fruit and character. The result is firm, delicate and lightly fragrant. Lightly filtered and bottled in February 2026.
