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Campus White

Soft and fresh flavour with strong aromas of lime; long citrus finish.


Borba, Alentejo, Portugal


D.O.C. Alentejo





Grape varieties

Roupeiro, Fernão Pires and Arinto


Chalky clay and schist


The grapes are harvested in the end of August according to the
evolution of the grape’s maturation in each vine, and in the morning so that the freshness of the grapes can be maintained. In the winery, after the grapes are destemmed and crushed, the straining of the must and the pressing are performed thus maintaining the qualitative and varietal characteristics of the must. The tear must (must which runs without pressing) clarifies between 18 and 24 hours and ferments at a controlled and constant temperature of 18ºC throughout 14 days. After the period when the wine stabilises, it is then bottled during the winter.

Tasting Notes

Clear appearance with a well-defined citrine colour.
Good aromatic intensity combined with notes of tropical and citrus fruits.
Soft and fresh flavour with strong aromas of lime; long citrus finish.

How to serve

At 10-12 ºC.
As an accompaniment of seafood, grilled fresh fish white meats or aperitif.
Best consumed when young or stored for 2-3 years.


Alcohol 13% Vol.
Total Acidity 5,90 g/l
PH 3,20
Total SO2 < 140 mg/l
Notes Contains Sulfites


Cases of 6 bottles x 0,75 L

Technical sheet

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