A wine produced solely from organically grown grapes at Herdade do Esporão, which conveys the typical features of the vintage, the diversity of the soils where the vines are planted and the character and identity of the grape varieties selected.
Vineyard certified in organic production.
Spring was cooler and wetter than previous years – ideal weather conditions for fungal diseases to affect the vines, which meant greater care in the vineyard to avoid problems with mildew. The lower temperatures led to a longer period of vegetative growth and, despite the hotter weather from July onwards, the harvest began 10 days later than usual. The warmer conditions continued throughout the vintage, grape quality was excellent and, despite the heat, sugar levels remained normal, with slightly lower acidity.
Granite and schist stone, with a loam/clay structure
7 years old
Sequential harvest in columns of parcels 48 (Touriga Franca) and 43 ( Cabernet Sauvignon) which are adjacent in the same vineyard.
Co-fermentation began in marble lagares, with foot treading and finishing in cement tanks,at controlled temperatures (22º-25ºC).
Malolactic fermentation and ageing occurred in the same concrete tanks for 6 months, allowing for microoxidation and respect for the character of this unique wine.
David Baverstock and Sandra Alves
Limpi, concentrated ruby colour.
Notes of fresh red fruit, with plum and blueberry predominating, enveloped in vegetable notes.
Touriga Franca provides density and body, sustained by the structure and acidity of Cabernet Sauvignon. A creamy and vibrant combination, with a persistent and elegant finish.
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