Alvorone can be tasted with or without food.

Its evolution in oak barrels and its acidity provide it with the perfect profile to pair with dishes traditionally associated with red wines. It perfectly pairs: fatty fish; red meats such as goat or lamb; game meats; and white meats, such as turkey, duck and chicken. It also pairs cream or mushroom sauces.

Alvorone is also a good choice to pair with Asian and Mediterranean dishes.

Intense color. Strong aroma with notes of wood, honey and ripe fruit. It is full-bodied and very persistent.

The sub-region of Monção and Melgaço, the northernmost in Portugal, is protected from the Atlantic influence by surrounding mountains, which provide ideal conditions for the growth of the Alvarinho variety. The rain, temperature and sun exposure conditions, often associated with the sub-region's microclimate, are the most suitable for the best maturation of the Alvarinho grapes, allowing for a balance between the conservation of the grape’s fresh and fruity aromas and a vibrant acidity.

The Alvarinho grapes without noble rot, as in the Amarone wine production process, are dehydrated to concentrate the sugars and acids. After 3 to 4 weeks, they are pressed and the must is obtained, with a high concentration of sugars, ferments and ages for a year in new wooden barrels. The wine is bottled after a minimum period of 6 months in a stainless steel tank.