Moreto 2017

Wine Concept

To restore the tradition of producing amphora wines.

Agriculture

Autumn and winter were colder and wetter than the previous year, with more rain and the lowest temperatures between November and February. Nonetheless, temperatures and rain remained within the average of the past 18 years. Spring featured higher temperatures than in 2016, leading to earlier phenolic stages. The hot and dry spring ensured healthy grape development. Summer began hotter than in 2016 (+2.0ºC), which led to earlier maturation. Temperatures in August and September were lower than in 2016, making grapes ripen more quickly and producing higher sugar levels, which led to more full-bodied white wines with notes of ripe fruit, and red wines that are rich and concentrated.

TYPE OF SOIL
Ungrafted vines planted in sandy soils.

Grape Varieties

Moreto

Vinification / Maturation

Partially destemmed, crushed, fermented with wild yeasts in amphorae lined with resin. The wines were kept in the amphorae until 20 November 2017, in contact with the wine pulp, and malolactic fermentation took place in the Amphora. Basket pressing, ageing in stainless steel and in the bottle.

More Information

Wine Makers

David Baverstock and Sandra Alves

Colour

Bright ruby.

Aroma

Ripe, fresh fruit, with predominance of red berries, notes of woods and spices.

Palate

Firm on the palate in a sealed, elegant and intense combination.

Formats

750 ml

Bottling

May 2018

Alcohol/Volume

13 %

Total Acidity

5.5 g/l

pH

3.6

Reducing Sugar / Baumé

1.5 g/l