“Best of Portugal 2017 - Revista de Vinhos
Highly Recommended 2017 - Revista de Vinhos
Vale da Capucha, heiress of generations of wine growers/stockists since 1858 has profoundly altered its viticulture in 2006, with the start of all existing vines and the majority installation of Portuguese white grape varieties. Just 10 km from the coast and sea influence, the clay-limestone fossiliferous soils of oceanic origin, together with the small thermal amplitudes that allow the slow maturation of whites without the summer scalds, are two of the variables that give rise to a Terroir for the production of premium white wines.”
“- Fruit impact in the nose
- Some orange tree flowers and dry peach
- Leesy note and salty hint
- Vinification: Grapes are destemmed, gently pressed under 1 bar.Natural cold settling before racking to ferment at 17-18ºC. Maturationand storage in stainless steel tanks on yeast lees prior to preparationfor bottling. No oak.
- Grape Varieties: 42% Arinto, 35% Gouveio, 23% Antão Vaz
- Winemaker: Pedro Marques
- DO: Vinho Regional Lisboa
- Soils: The soils are clay-limestone of oceanic origin rich with fossils.Good drainage. Permanent wild cover cropping.
- Climate: Atlantic influence (8m from sea). Humid mornings. Sunnyand windy afternoons. Low thermal amplitude
- Harvest: Harvest takes place over 3 weeks in August/September.Generally the conditions are dry with mild temperatures. Foggymornings retain natural freshness in the white grapes. Grapes arehandpicked in the cooler hours to capture this.
- Tasting Notes: Fruit impact in the nose. Some orange tree flowers anddry peach. Leesy note and salty hint.
- Alcohol: 14%
- PH: 3.3
- Residual Sugar: 3,5 (g/l)
- Total Acidity: 5,4 (g/l)
- Total SO2: 101 (mg/L)