Siroco Dry White Port NEGEV Thibaud and Montalembert saw the

Thibaud and Montalembert saw the incredible potential of Mendoza as a winemaking region and endeavored to produce wines that drew from their French heritage while uniquely expressing Mendoza’s incredible terroir

A very fresh wine with good balance and acidity

yet refined tannins

acidity balance

Siroco Dry White Port NEGEV Thibaud and Montalembert saw theWhite Porto was first introduced by Taylor, Fladgate & Yeatman in the 1930s. It is produced from grapes grown in the Douro Valley. The winemaking is very similar to that of red Porto, although white Porto is fermented longer before brandy is added to stop the fermentation, leaving less residual sugar for a drier style of wine. Siroco is fermented half on the skins and half off, with no pumping over, to minimize oxidation. The wine is then transferred