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Chão dos Eremitas
Fita Preta Vinhos
Tinta Carvalha, Castelão, Moreto, Alfrocheiro and Trincadeira.
The Paulistas, name given to the hermits of the order of St. Paul who made their wine so long ago in this place, that date is lost in memories. However, the Papal Bull of 1397 exempts "Os Paulistas" from taxes on their vineyards, demonstrating the importance of this place. The site is special and receives two streams that bring the waters of the Serra D'Ossa and that keep the water close and the soil fresh, with no need for irrigation for the good development of the grapes. The grapes are also from another time, planted in 1970, Tinta Carvalha, Moreto, Castelão, Alfrocheiro, and Trincadeira, show that there was another Alentejo, without irrigation and without improving varieties. An Alentejo worth recovering, that is our tribute to the Paulistas.
The "Chão Dos Eremitas" Vineyard
Planting year of the vineyard: 1970.
Altitude: 256-267 m.
Soils: Soils Granitic - Litholic Non Humic of granitic origin, are poorly evolved soils, formed, sandy texture, without aggregates, slightly acid.
History: Located at the southern foot of Serra d'Ossa, this place is special, you can feel it! Two streams bring the rainwater from the Serra keeping the ground cool in the torrid Alentejo heat, never lowering the water table below 5 meters. It was here that the vineyards were formerly planted, and the place was known as the Chão dos Eremitas (Hermit's Ground), "Chão" being the old term for a flat area, and "Eremitas" referring to the Hermit monks of the Order of St. Paul.
Here there is evidence of uninterrupted wine production since the 14th century, the vineyard was of such importance that a Papal Bull in 1397 exempts the "Pauperes Hermitas" from paying tributes (taxes) on their vineyards. But archaeology goes further, as the discovery of the only Phoenician wine amphora in the interior of the country, dating from the 8th century BC, links this place to wine about 900 years before the arrival of the Romans, in what amounts to 3,000 years of wine-related history.
Grapes under certified integrated production without the use of herbicides.
Manual night harvest, selected on a selection table, 30% whole bunches of 70% destemmed, falling by gravity into the vat. Spontaneous fermentation and maceration for 25 to 40 days, followed by aging for 18 months in French oak barrels over three years.
Ruby color with some violet hints, medium concentration. On the nose, lots of red woodland fruit, some undergrowth. Fresh attack, good fruit with hints of pomegranate. Very fine, long and with structure.
A red wine with good acidity, good for meats with some fat, casserole dishes.
Keep at 14ºC to be served at 16ºC and drink at 18ºC.
4,999 numbered bottles of 0.75L released in March 2023.