Wine Concept

To restore the tradition of producing amphora wines.

Agriculture

The 2019 agricultural year recorded temperatures corresponding to the average for the last 20 years, while the recorded rainfall values were below the average values for the same period. In the spring and up until the beginning of the summer, temperatures were higher than in 2018, which led to a considerable advance in the phenology of the vine, translating into the anticipation of the harvest in about 2 weeks, compared to 2018. The summer registered lower temperatures in the veraison phase, promoting a constant and homogeneous ripening process, ideal conditions for raw material of excellent quality.

SOIL TYPE

Schist origin with sandy loam texture.

VINEYARD AGE

80 years.

Grape Varieties

Moreto

Vinification / Maturation

Partially destemmed and fermented with wild yeasts in amphorae lined with resin. The wines were kept in contact with the wine pulp until 20^th November 2019, and malolactic fermentation occurred in the amphorae. Basket pressing.

More Information

Wine Makers

David Baverstock & Sandra Alves

Colour

Bright ruby.

Aroma

Blackberry jam, ripe, fresh fruit, with predominance of red berries and earth notes.

Palate

Rich and complex palate in a sealed, elegant and intense combination of spices and woods notes.

Sizes

750 ml

Bottling

Janeiro 2021

Alcohol/Volume

13.5 %

Total Acidity

6.3 g/l

pH

3.5

Reducing Sugar / Baumé

2.3 g/l