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Pedra a Pedra Branco 2018
Vinhos Quinta Da Pedra Alta
Region: Douro
Country:Portugal
Awards

91-Jamie Goode
Tasting Notes

A refreshing, aromatic and textured wine bursting with citrus, passion fruit and pineapple notes. The palate is full with a lovely acid grip and salty finish.
Varieties

A blend of traditional Douro grapes Rabigato and Gouveio. Both are used widely in the production of white Port as well as unfortified white wines. Considered one of the Douro’s finest white grapes, Rabigato adds bright acidity and salty minerality to blends alongside notes of acacia, orange blossom and white peach. Gouveio is now planted throughout Portugal with particularly significant plantings in Alentejo. Among its attributes: fresh acidity, bright citrus fruit and complex anise seed character.
Region

Named after the river which runs throughout the Iberian peninsula before entering the Atlantic Ocean, the Douro region is best known for producing the fortified wine, Port. The past few decades have seen an uptick in the quantity and quality of unfortified wines, usually falling under the D.O.C. Douro designation. The region’s vast array of native grapes are the ingredients for both Port and their unfortified counterparts, most notably Touriga Nacional andTinta Roriz (Tempranillo) for reds, and Gouveio, Rabigato, Malvasia Fina and Viosinho for whites. The climate here is hot and dry, with steep terraced vineyards combining to produce extremely ripe grapes and subsequently full-flavoured, high alcohol wines.
Vineyard

Fruit is hand-harvested from vines 15 to 26 years old. 400 vines per hectare, single and double cordon pruned with smaller amounts of guyot pruning.
Winemaking

Wild yeast ferment in stainless steel tanks with strict temperature control. No malolactic conversion in order to preserve freshness and acidity. Matured sur lie in tank for 6 months.

Wine Type: White

Variety: Rabigato and Gouveio

Classification: DOC

Orientation: North/North-west

Appellation: n/a

Gradient: 230-550 masl

Soil: Schist

Farming Practices: Traditional

Vinification: Wild ferment in stainless steel tanks under temperature control

Residual Sugar: 1.6 g/l

Alcohol: 12.5

Malolactic: No

Botte Size: 750 ml

Acidity: 6 g/l

Other Practices: Sustainable, Vegan