Off-dry and bright, with zesty, tingling acidity. Aromas of quince, pink grapefruit and petrichor. The lemon-lime palate is offset by a touch of spritz and acidity. Mouthwatering, light to mid-weight wine.
Although now widely disseminated throughout the Vinho Verde region, it seems that the Loureiro grape originated in the valley of the River Lima, towards the north of the VR Minho/DOC Vinho Verde region. “Loureiro” means “laurel” or “bay” and the aroma of Loureiro wines is said to resemble that of laurel flowers, also orange blossom, acacia and lime blossom, overlaying appley, peachy fruit. Loureiro wines usually have refreshing, well-balanced acidity. Loureiro is much in evidence nowadays bottled as a single variety, but traditionally it was more often blended with Arinto (Pedernã) and Alvarinho, or with Trajadura. It is a very vigorous, high-yielding variety that has only recently been recognised as “noble”. The bunches are elongated and relatively compact, bearing medium-sized, yellowish-greenish grapes
Vinho Verde is located within the Minho region of northern Portugal, the largest wine producing region in the country. The region is comprised of 9 sub-regions with borders starting at the Minho River, which separates northern Portugal from Spain, and following the Atlantic coast south to Oporto. South of Oporto, the wine region’s border follows and then crosses the Douro River. Thanks to its coastal Atlantic setting, Vinho Verde’s climate is mild and damp. This makes planting, protecting and harvesting the grapes very challenging, to say the least, given the constant threat of rot, fungus and frost. The granitic vineyards of Casa de Mouraz sit in the valley of the Lima River, just 7km from the Atlantic Ocean.
Casa de Mouraz vineyards are farmed naturally and biodynamically. Vinho Verde can be quite rainy at times, so it is vital that care is taken in the vineyards to mitigate any mildew, while the intensely hot summers need careful canopy management to prevent sugar spikes. The vineyard sits in the valley of the Lima River.
Hand harvested at peak phenolic ripess, the grapes are left to macerate briefly. The wine is fermented in stainless steel at controlled temperatures, but using indigenous yeasts.