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Tinta Carvalha, Castelão, Moreto, Alfrocheiro and Trincadeira
It was here at the foot of the Serra d'Ossa that the oldest wine amphora in the interior of the country was found. A Phoenician amphora from the 8th century BC, with grape seed residue, proves that there was wine here 900 years before the Romans arrived. Later, in the 11th century AD, the Paulistas, Hermits of the Order of São Paulo, settled here and chose this "Chão" to plant their vineyards, taking advantage of two streams that bring rainwater from the Serra, keeping the ground cool in the torrid Alentejo heat. Our A Ânfora d'Os Paulistas recovers this past, bringing back the almost extinct grape varieties that still exist in our Chão dos Eremitas vineyard (Tinta Carvalha, Castelão, Alfrocheiro Preto, Moreto and Trincadeira), vinifying them using the ancient practices of vinification in small Alentejo amphorae, similar to the ancient Phoenician amphorae.
Year the vines were planted: 1969-1970
Location: southern foothills of the Serra d'Ossa.
History: This place is special, you can feel it! Two streams bring the rainwater from the Serra, never lowering the water table below 5 meters, keeping the soil cool and there is no need for irrigation for the grapes to develop properly. This is where vineyards used to be planted, and there is evidence of uninterrupted wine production since the 14th century, but archaeology goes further, as the discovery of the only Phoenician wine amphora in the interior of the country, dating back to the 8th century BC, links this place to 3,000 years of wine history. The grapes are also from another time, planted between 1969 and 1970, Tinta Carvalha, Moreto, Castelão, Alfrocheiro and Trincadeira show that there was another Alentejo, without irrigation and without grape varieties. An Alentejo worth recovering, that's our tribute to the Paulistas.
Grapes grown under certified organic conditions, without the use of herbicides.
Manual harvest at night, grapes selected at the sorting table, 30% whole bunch and 70% destemmed, the vats are filled bucket by bucket and fermentation is spontaneous with maceration for 40 to 50 days, followed by 18 months in old barrels.
Ruby color with some violet touches, medium concentration. On the nose, lots of red forest fruit, some undergrowth, truffle and leather. Textured, fresh attack, red fruit. Very fine finish, long and with structure. gastronomy A red with good acidity, good with meats with some fat, casserole dishes.