Wine Concept

Revive the Alentejo’s tradition of producing wines in clay pots.

Agriculture

Organic Production

A damp winter followed by a mild summer with high diurnal temperature variations, allowing for a long, even maturation, with good fruit intensity and balancing acidity.

SOIL TYPE
Granite base, clay/loam soil.

AVERAGE AGE OF VINES
15 years

Grape Varieties

Aragonez, Castelão, Moreto, Trincadeira

Vinification / Maturation

Destemming, natural fermentation in clay pots with resin lining. Extended skin maceration (24 November), malolactic fermentation on skins, basket pressing.

More Information

Wine Makers

David Baverstock and Luís Patrão

Colour

Bright red.

Aroma

Delicate, fresh young berry fruits, touch rustic and smokey.

Palate

Fine and elegant, firm tannins, tight acidity.

Sizes

750 ml

Bottling

April 2015

Alcohol/Volume

12.5 %

Total Acidity

6.49 g/l

pH

3.55

Reducing Sugar / Baumé

1.9 g/l