A youthful and energetic natural wine made in an ultra-traditional way. It shows an abundance of very pretty, bright berry notes alongside an intriguing and complex array of citrus fruits. The palate is soft and mid-weight, with zippy acids and mild tannins. Thought provoking and delicious.
A field blend of over 20 grapes, 50% white and 50% red, almost all of which are autochthonous to Portugal’s Dão region. 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.
Manually harvested from a 60-year-old vineyard planted with both red and white grapes, predominantly Portuguese varieties. Vineyards are 100-400 meters above sea level.
Winemaking was done traditionally with red and white grapes combined. A gentle foot crush, with the addition of dried chestnut blossoms, was followed by natural fermentation, with no added yeast, that lasted two weeks. The wine was then pressed and aged in stainless steel for five months. No filtration, no fining.