This is a micro-production wine from the volcanic Azores islands in the North Atlantic Ocean. It is grown in volcanic basalt at sea level, less than 50m from the Atlantic. This terroir and the blend of varieties imbue this wine with incredible minerality and purity, as well as unmistakable salinity.
Field blend, co-fermented of Aragones (Tempranillo), Agronòmica, Castelão, Malvarsico, Merlot, Touriga Naçional, Saborinho and Syrah. Vineyards planted from 1989-2004. Tended in volcanic basalt at sea level, less than 50m from the Atlantic Ocean.
This is a very versatile pairing owing to its salinity and freshness. Punchier seafood dishes like seared tuna with olives and capers, as well as lighter meat dishes like beef tataki or carpaccio.
Sustainably farmed vineyards planted to volcanic basalt. Hand harvested to 40kg baskets, heavy triage, then racked to small stainless steel tanks for fermentation. 15 days cold maceration. Conventional fermentation with cultivated yeasts, 8 months aging in stainless steel, then 10 months in bottle prior to release.
660 cs (6 pk)
Pico, in the Azores, is about 1000 miles off the coast of Portugal. It is dominated by the volcano Ponto do Pico, Portugal’s highest mountain. The soil is entirely black volcanic basalt, which puts enormous stress on the vines, lowering yields. Temperature averages 60-70 degrees Fahrenheit (18 degrees C), with rainfall averaging 43 inches (1100 mm) a year.
Intense ruby-purple. On the nose, fresh red fruit commingled with salty savory notes of the sea and stone. On the palate, fresh and salty, with crunch cranberry, sour cherry and under ripe raspberry. Finishes spicy, with a sanguine umami note.