An intensely natural winemaking approach, with all wild yeasts, no chemical additives, and minimal sulphuring. A unique expression of Castelão, with freshness and verve and purity
100% Castelão, planted to clay and sand at 200m elevation. Average vine age of 50 years.
Charcuterie, crudo, conservas, braised pork dishes.
Whole cluster fermented in stainless steel. Short, cold maceration (3 days). All indigenous wild yeast fermentation. Elevage in stainless steel with lees, no battonage or pump-overs. No chemical additives.
500 cs (6pk)
Vineyards located in Torres Vedras, east of Lisbon. Autochthonously rooted vines planted between 1950 and 1960. This is an Atlantic climate, with temperatures averaging 68 degrees F (20 C) during the growing season, with 700mm average annual rainfall. Vineayards planted to clay and sand at 200m elevation, with organic and biodynamic viticulture.
Bright ruby-violet. On the nose, red berry fruit predominates, with notes of sea spray and black tea. On the palate, crunchy, snappy red fruit with a pronounced salinity, framed by a slight bitter note. Mouthwatering acidity and soft skin tannin provide lovely balance to the fruit. Drink with a slight chill.