DIVAI means «wine» in Swahili language and the language of the Divine Men. This nomenclature dates back to the time of the Gods and Deities. The aromas of Divai reflect the Lusitanian soul and soil quality and the Alentejo vineyards. The Divai wines are a result of centuries-old traditions coupled with the most modern winemaking techniques.
The grapes are sourced from soils composed of Granite Nature / schistose, Frank clay structure. The vines are on average 10 years old, pruned with Bilateral Cordon.
Total stripping and thermal schock at the recepcion of the grapes. Pressing with pneumatic press. Clarication of musts with cold settling (10º to 12 ºC) for 48 hours. Partially fermented in French Oak barrels with controlled temperature (14º to 16º C).After the alcoholic fermentationthe wine remained in vats and barrels for six months with biweekly battonage.
Crystalline yellow with golden overtones. Complex and elegant aromas with white fresh fruit noteswell integrated with toasted aromas from fermentation in barrels. Excellent acidity.
A perfect wine with seafood, oven baked fish, codfish and white meat dishes and pasta dishes.