Wine Concept

Expressing the potential of this grape variety and its terroir, giving rise to a unique and individual well balanced varietal wine.

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. The hot weather continued throughout the harvest, fruit condition was excellent. Despite the heat, sugar levels were normal and acidities a little lower than normal.

SOIL TYPE
Granite/schist base with clay/loam soil.

AVERAGE VINES’ AGE
40 years old

Grape Varieties

Trincadeira

Vinification / Maturation

Hand harvested and fermented in cement tanks where the wine was also matured for 6 months.

More Information

Wine Makers

David Baverstock and Sandra Alves.

Colour

Bright ruby.

Aroma

Fresh, ripe fruit with hints of plum and tea leaf.

Palate

Refined and balanced with a silky texture and long finish.

Sizes

750 ml

Bottling

April 2017

Alcohol/Volume

14 %

Total Acidity

6.8 g/l

pH

3.62

Reducing Sugar / Baumé

2.3 g/l