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
Granitic origin, clay – loam soils

AGE OF VINES
60 years

Grape Varieties

Aragonez, Castelão, Moreto, Trincadeira

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

Deep ruby.

Aroma

Complex, mature dark berry and stone fruits, hints of chocolate.

Palate

Solid and creamy with soft tannins, clean finishing acidity.

Sizes

750 ml

Alcohol/Volume

14 %

Total Acidity

6 g/l

pH

3.5

Reducing Sugar / Baumé

1.3 g/l