Maçanita’s Douro Branco exemplifies the confluence of richness and elegant minerality that is the hallmark of Douro whites. The indigenous Viosinho provides the backbone to this mineral driven wine, showcasing the slate soil and high altitude plantings that fuel this project. Fermented and aged all in stainless steel, Antonio and Joana very capably maintain the freshness and acidity in this wine, yielding a wine of purity and balance.
2018 89WA; 2017 90 WA; 2015 90 WA
70% Viosinho, 20% Codega do Larinho, 10% Gouveio. Vines planted to schist soils at an average altitude of 750m (2,460 ft) elevation
Maçanita Douro Branco is a beautiful pair for roasted or grilled poultry, as well as richer seafood dishes.
Hand harvested. Whole bunch press, cold fermentation using wild yeasts in stainless steel. Racked to stainless steel for 6 months aging before bottling.
Vines tended in schist soil at 750m (2300ft) elevation in Baixo Corgo, Douro. Average temperature is the lowest in the Douro, and ripeness is often a challenge here, but it also lends an intrinsic freshness to the wine.
Bright yellow-gold. On the nose, fresh floral aromas comingle with ripe yellow and green orchard fruit and a touch of slate. On the palate, bright and juicy, with mouthfilling concentration and refreshing acidity. A core of green and gold apple, pear and white pepper are wrapped with pleasant floral and mineral flavors on the long finish.