Wine Concept

Revive the tradition of producing wines in clay pots.

Agriculture

Integrated Production

A dry winter followed by above average temperatures in spring and summer, gave rise to an early start to the harvest. Although temperatures continued to be high, there was no extreme heat during the vintage, and the dry conditions were excellent for fruit quality, producing wines with intense, persistent, aromatic fruit.

SOIL TYPE
Schist origin with loamy – sandy soil

AVERAGE AGE OF VINES
50 years

Grape Varieties

Moreto

Vinification / Maturation

Destemming, natural fermentation in clay pots with resin lining. Extended skin maceration (26 November), malolactic fermentation on skins, basket pressing.

More Information

Wine Makers

David Baverstock and Luís Patrão

Colour

Bright ruby

Aroma

Spicy fresh red berry fruit aromatics

Palate

Elegant and intense, tight structure, firm tannins, bright acidity

Sizes

750 ml

Bottling

March 2016

Alcohol/Volume

14 %

Total Acidity

6.1 g/l

pH

3.55

Reducing Sugar / Baumé

1.4 g/l