Wine Concept

Revive the tradition of producing wines in clay pots.

Agriculture

Spring presented lower temperatures and higher humidity than in previous years – these climatic conditions are ripe for fungal diseases in vineyards which demand great care of the vines to prevent mildew bouts. The cooler temperatures of the season allowed for extended periods of growth. In spite of the heat that set in from July onwards, the harvest began 10 days prior to its normal date. Even with high temperatures running throughout the entire harvest, the final quality of the grapes was excellent, with consistent sugar levels and a slightly below-average acidity.

SOIL TYPE
Granitic origin, clay – loam soils

AGE OF VINES
60 years

Grape Varieties

Aragonez, Castelão, Moreto, Trincadeira, Lote de Vinhas Velhas

Vinification / Maturation

Destemming, natural fermentation in clay pots with resin lining. Extended skin maceration (26 November), malolactic fermentation on skins, basket pressing.

More Information

Wine Makers

David Baverstock and Sandra Alves

Colour

Light ruby

Aroma

Ripe raspberries, mineral notes, light, warm-spicy with hints of clove and nutmeg.

Palate

Old vines deliver a characteristic complexity and intensity. The vinification in amphoras, enhances the freshness of the grapes and the elegance of the tannins.

Sizes

750 ml

Bottling

May 2017

Alcohol/Volume

14 %

Total Acidity

6 g/l

pH

3.7

Reducing Sugar / Baumé

2.2 g/l