Made in a very traditional way, this field blend is full of rustic character and intrigue. Wild berries, dried flowers and a savoury peppery note intermingle beautifully with bright acids and moderate tannins. The palate is mid-weight and full of verve and energy. A unique and compelling wine from one of Portugal’s leaders in organic/natural/sustainability.
This is a quintessential Portuguese ‘field blend’ of up to 20 different grape varieties, the breakdown of which can change from year to year. Throughout the Old World, you’ll find vineyards planted with a scattershot of grape varieties, often with no record outlining what is where. Modern vineyards are almost always planted strategically in variety plots based on a number of factors. Grapes from field blends are usually picked together and co-fermented, a further point of difference from today’s practice of separate pick dates and fermentations.
Perhaps surprisingly, only 5% of the Dão is under vine. Often planted in forest clearings and surrounded by mountains on three sides, the high elevations and relatively low temperatures here create a slower ripening process, resulting in wines of great acidic character. The region takes its name from the river, along which most of the vineyards are planted.
Grapes are picked from various vineyards upwards of 50 years old, between 100-400 meters in altitude.
The winemaking was done with red and white grapes mixed. Following a gentle foot crush on day one, the juice went through a natural fermentation with no added yeast. After fermentation, the wine was pressed and aged in stainless steel for one year.