A richer style of Alvarinho with lovely golden colour, aromas of white peach and yellow pear, round in the mouth with buttery-spicy lees quality but finishing fresh with lifted citrus notes. It is an amazing organic wine from the west coast of Portugal in the Lisbon region.
Food match: Oven cooked fish, more heavily seasoned fishes, smoked fish. Perfect with hard matured cheeses because of it high acidity!
Indigenous grapes grown at 8km from the Atlantic Ocean in limestone soils rich with fossils. Maximum human work in the vineyard and minimum intervention in the winery.
Location: DOC Torres Vedras, Lisboa region
Climate: Atlantic. Misty mornings and windy afternoons. Mild temperatures. Dominant maritime influence from salt water in the air
Terroir: Clay-limestone rich with fossils. Various expositions and altitudes from 50-150m
Viticulture: (training/trellising, vineyard activity) VSP in 2,5x1m. Double guyot or single cordon.
Organically farmed since plantation, promoting biodiversity in the soil by using natural products to treat the vineyard. No insecticides. Hand pruning, hand and tractor spraying with plant infusions, sulphur and copper (max 6kg/ha/year). “On foot vineyard work” green pruning, plant orientation in order to have healthy microclimate.
Certification status: Yes, since 2012, by “SATIVA”. 2015 vintage is already labelled as organic
Grape: 100% Alvarinho
*Whole bunch pressing. One third of the pressed grapes is kept to be added to fermentation the next day. One third of the pressed grapes is kept to be added to fermentation the next day, so the fermentation is with SKIN CONTACT
*Fermented in stainless vat. Juice rests for a day, it is racked from very heavy lees and the pressed grapes (SKINS) are added. Starts to ferment naturally for 40 days. Temperature does not rise above 20ºC. Juice ferments with SKINS for 3 weeks, then they are taken off. The resulting wine stays on fermentation lees until bottling in August of 2014 (20 months).
No cold stabilisation, no fining, no filtration. A small amount of SO2 to avoid bad flora in the pressing and a bit in bottling.
No malolactic fermentation