Wine Concept

Compare wines produced from grapes derived from two parcels of the same vineyard, varying only the production regime: Integrated Production versus Organic Production.

That’s why we recommend a comparative tasting with test 3.1.

Agriculture

Biological Production

The 2013 growing season was characterized by a wet spring and a hot summer. The high temperatures in the first two weeks of July caused the vermentino grapes to suffer leading to a loss in acidity.

Grape Varieties

Vermentino

Vinification / Maturation

The grapes for the tests 2.1 and 3.1 were vinified at the same level of maturity. The manual harvest began in the morning of 25/09/2013. The grapes were pressed, must decanted over 24 hours at 10ºC. Primary fermentation during 5 weeks at around 15ºC. The process was within the norms for vinifying biological wines.

More Information

Wine Makers

David Baverstock and Sandra Alves

Colour

Clear citric

Aroma

Mature white stone fruits.

Palate

Rich, intense, dense and consistent texture.

Sizes

750 ml

Bottling

June 2014

Alcohol/Volume

14.5 %

Total Acidity

6.7 g/l

pH

3.21

Reducing Sugar / Baumé

1.7 g/l