Wine Concept

An annual challenge for the winemakers to find two grape varieties from that harvest which, combined, show a well balanced wine with distinctive character and flavour.

Agriculture

Spring had lower temperatures and higher humidity than in previous years – ideal climatic conditions for fungal diseases in the vines, implying increased care to avoid mildew attacks. The cooler temperatures at this time of year provided a longer period of vegetative growth and, despite the heat felt since July, the beginning of the harvest took place about 10 days later than usual. Warm temperatures continued throughout the harvest period, but the grapes arrived with excellent quality, with moderate sugar levels and acidity a little lower than the average of previous years.

ROUPEIRO
SOIL TYPE
Soil with granitic origin

AVERAGE AGE OF VINES
Paus Altos vine, at Herdade do Esporão
23 years

VIOSINHO
SOIL TYPE
Transition granite/schist soils with a loamy texture

AVERAGE AGE OF VINES
Enoturismo vine, at Herdade do Esporão
9 years

Grape Varieties

Roupeiro, Viosinho

Vinification / Maturation

Whole bunch pneumatic pressing, cold settling, temperature controlled stainless steel fermentation (14ºC), ageing on fine lees, stabilization, filtration.

More Information

Wine Makers

David Baverstock and Sandra Alves

Colour

Crystal clear citric.

Aroma

Mainly citric aromatics with grapefruit and floral notes.

Palate

Fresh, rich and full bodied with a light mineral touch and a long persistent finish.

Sizes

750 ml

Bottling

January 2017

Alcohol/Volume

13.5 %

Total Acidity

6.5 g/l

pH

3.26

Reducing Sugar / Baumé

1.9 g/l