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The grapes to produce White Cintila were harvested at optimal ripeness and vinified immediately to retain the freshness. The grapes underwent a light pellicular maceration followed by fermentation which took place in temperature controlled stainless steel vats. White Cintila did not go through malolactic fermentation and was made in an unoaked style. As a result, the style of the wine is fresh, pure and aromatic.
The Pegões vineyard is located between two Nature Reserves: the Tagus estuary to the northwest and the Sado on the southwest. To the east are the Arrabida hills and to the west the Alentejo province’s clays. The unique soil here is named “Pliocenico de Pegões”. It is a sandy soil formed over millions of years by sand transported by the rivers Tagus and Sado. It is this Mediterranean climate and soil combination that creates this unique Pegões terroir.
Cintila is made at the Cooperativa Santo Isidro de Pegoes, founded in 1958. The cooperative is made up of 140 winegrowers and has access to over 1,100 hectares of vineyard located in the Terras do Sado area of the Setubal Peninsula. This coastal area benefits from mineral-rich sandy soils and cooling Atlantic winds. Santo Isidro de Pegoes is one of the most forward thinking cooperatives in Portugal and their chief winemaker, Jaime Quendera one of Portugal’s most respected winemakers. Cintila, which means “shine” or “sparkle” is a dazzling range of fruit-driven wines which represent excellent value-for-money.
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