António Madeira
Dão - Sub-Region: Serra da Estrela
Alfrocheiro, Jaen, Touriga Nacional, Tinta Roriz and a mixture of dozens of indigenous grape varieties.
Old vineyards with an average age of 50 to 70 years, with dozens of indigenous grape varieties mixed in.
The winemaking philosophy is focused on expressing the terroir of the Serra da Estrela. As such, no oenological products were used other than very small amounts of sulphur.
Alcoholic fermentation took place naturally with indigenous yeasts in traditional open-top vats.
Extraction was kept to a minimum, with the wine worked by “infusion” in pursuit of the elegance and finesse characteristic of the region.
After pressing, the wine was transferred to stainless steel tanks and used French oak barrels, where it underwent malolactic fermentation until the following spring and was then aged for 16 months.
Alcoholic fermentation took place naturally with indigenous yeasts in traditional open-top vats.
Extraction was kept to a minimum, with the wine worked by “infusion” in pursuit of the elegance and finesse characteristic of the region.
After pressing, the wine was transferred to stainless steel tanks and used French oak barrels, where it underwent malolactic fermentation until the following spring and was then aged for 16 months.
18 months in used French oak barrels.
750 ml
Alcohol by Volume: 13%
15ºC - 17ºC
Roast Free-Range Chicken with Roasted Baby Potatoes and Sautéed Turnip Greens
