NM
Arinto, Roupeiro, Verdelho, Alincante Branco, Trincadeira-das-Pratas, Fernão Pires, Rabo de Ovelha.
After the first gentle pressing, the grapes still have 10 to 15% of juice. We let these grapes macerate for 7 days and then pressed them again, extracting more concentrated juice. This juice underwent spontaneous fermentation.
The result is bewildering, undisciplined, disruptive, and disturbing... in a very delightful way. It's not a movie, it's a wine. It's our Clockwork Orange, as life sometimes applies distressing pressure that we simply try to endure. Here, we transferred the mechanical pressure to the skins, which is a rather healthy way to cope.
Orange honey color, very exuberant nose, notes of crystallized orange, some quince, almost hints of late harvest. Full-bodied attack, super-textured in the mid-palate, indulgent, but with plenty of freshness.
After the first pressing, the grapes are macerated for about a week with the remaining juice (10% to 15%). Then, we press these solids again, and the released juice is cold-settled with spontaneous fermentation. No sulfites are added until the end of fermentation. Following that, there is a complete malolactic fermentation.
12,0% Vol.
An excellent white wine for starting meals, it pairs well with classic harmonies such as Foie gras or a terrine. It's a very interesting white wine in the transition from white to red wines, due to its intensity and concentration.
Store at 6-8ºC to be served at 10ºC and drank at 12ºC.
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