Aged in amphorae with natural yeast, the blend includes two unusual vines: Perrum (aka Pedro Ximenez) and the rare Mantenudo. It is softly textured, ripe and full of spice and balanced acidity.

The 2019 Branco Amphora is a blend of 40% Antao Vaz and 20% each of Perrum, Rabo de Ovelha and Mantenudo, unoaked and coming in at just 11.9% alcohol. Not quite as successful as the Tinto Amphora this issue, this still has a solid mouthfeel and some power on the finish. It also seems a bit reductive, and the amphora nuances sneak through. Overall, though, there is a lot to like, and it sometimes seems impressive given its fine structure. I would use it with food, rather than as a simple sipper, though - it's not fruity and friendly per se.