A wine that offers an introduction to the dominant soil type in the Douro valley. Minimal interventionist winemaking. Fresh, mineral driven red that showcases the purity of fruit achievable in the Douro valley.
2017 93 D; 2016 93W&S (Year's Best Bairrada, Dao & Douro); 2015 91IWR
30% Touriga Franca, 20% Tinta Amarela, 20% Tinta Roriz, 10% Rufete, 10% Tinta Barroca, 5% Malvasia Preta, 5% Donzelinho Tinto. Sustainably farmed vineyards planted from 1960 to 1980 in schist soil at 400-600 m (1,232-1,968 ft) elevation.
Pair with roast game or poultry, or ratatouille.
30% fermented in stone lagar with foot pigeage; other 70% in vat, 100% whole cluster. Maceration – lagar for 8 days; vat for 25 days. Racked to neutral barrel for 1 year followed by 5 months in tank. 100% natural yeast fermentation (no cultivated yeasts).
Vineyards located in Cima Corgo. This is a subregion that experiences extreme highs and lows from a temperature standpoint, with some of the greatest day-night temperature delta in Portugal. As such the fruit experiences extended hangtime. Vines planted exclusively in yellow schist soil at 400-600 m (1,232 -1,968 ft.) elevation.
Bright garnet. High toned red and blue fruit aromas, tinged with wet stone and violets. On the palate, lush, but with bright acidity to balance the red cherry and pomegranate fruit. White pepper, slate and herbal aromas overlay the core of fruit on a juicy, fresh finish.