CELLAR INFORMATION Small batch natural ferments with mostly whole bunches. Light extractions with 1 to 2 punchdowns daily. Early pressing, with a maximum of 5 days on skins post ferment. The result of this is maximum aromatics, and an elegant juicy palate. An 11 month maturation follows in big old seasoned oak barrels. The wine is bottled without fining and only a light filtration. VINEYARD INFORMATION The decision to work with Touriga Nacional came naturally as it is a variety that thrives in hot and dry conditions. The vineyard was planted in 2007 on deep sandy granitic soils with a north westerly aspect. A hot slope, but it still enjoys cool shady mornings as a result of the steep valley. The Touriga fares exceptionally well with great balance in fruit and small bunches with small, concentrated berries. The grape has a natural high acidity and low pH which is perfect for these climatic condtions. Raisining or sunburn is seldom a problem.
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