Wine Concept

Wine produced solely from grapes grown at Herdade do Esporão, using organic farming methods. Expresses the vintage features, diversity of soil where the vines are planted, as well as the character and identity of the selected varietals.

Agriculture

Vineyard certified in organic production.

Another drier than average winter, with low rainfall, was followed by an abnormally hot spring which brought forward the budburst. The hot, dry weather continued throughout spring and into summer, and allowed for good ripening conditions and healthy fruit, although vineyard irrigation was essential.

The hot weather in the early part of summer brought the vintage forward and picking started during the first week of august. The hot, dry weather continued throughout august and september, although there was no extreme heat, allowing for fully matured fruit, and relatively high alcohols. Yields in the vineyard were down generally by up to 20% and juice extraction in the winery was lower than normal. Whites tend to be fuller bodied than in recent years and reds more rich and concentrated.

SOIL TYPE
Derived from schist rock, with a loamy clay structure

AVERAGE AGE OF VINES
8 years old

Grape Varieties

Antão Vaz

Vinification / Maturation

The grapes were partially fermented in concrete tanks.

After fermentation, the wine was left on fine lees for 4 months, allowing for a unique type of micro-oxidation that respects and enhances the character of this wine.

More Information

Wine Makers

David Baverstock and Sandra Alves

Colour

Clear, straw colour with greenish hues

Aroma

Citrus, particularly lemon, with hints of white fruit and some green leaf.

Palate

Complex with a slightly creamy texture, pure, rich, fresh, with an intense and very persistent finish.

Sizes

750 ml

Bottling

March 2018

Alcohol/Volume

13.5 %

Total Acidity

6 g/l

pH

3.2

Reducing Sugar / Baumé

1.5 g/l