100% Castelão, planted to yellow schist at 450m elevation in 1993.
Whole cluster fermented in plastic bins. All indigenous wild yeast fermentation. 25 day cold maceration. Elevage in 500L used barrel for 18 months, with full lees contact (no stirring).
Vineyards located in Baixa Corgo. This is a subregion that experiences extreme highs and lows from a temperature standpoint, with some of the greatest day-night temperature delta in Portugal. As such the fruit experiences extended hangtime. Vines planted exclusively in to yellow schist soil at 475m elevation. 600mm annual rainfall.
Bright violet. On the nose, snappy aromas of red and blue fruit, overlaid with a distinct schist mineral note. On the palate, bright and punchy, with sour cherry, plum, tart blueberry tightly wrapped in floral and mineral tones. Mouthwatering acidity and soft skin tannin provide lovely balance to the fruit. Drink with a slight chill.