Vinification
The grapes were harvested by hand in several passages through the vineyard, in order to maintain the acidity and freshness in some passages and the richness of the fruit in others. The grapes arrive at the winery in 20kg boxes, followed by destemming and gentle pressing of the whole berries in the pneumatic press to extract the best must, which is left to rest for a day at 7ºC to decant the juice. Fernão Pires was fermented in stainless steel vats at very low temperatures (12/13°C) with indigenous yeasts, while Arinto was fermented in French oak barrels. The blend of the two batches was made after the fermentation was completed.
Aging
Fernão Pires aged for 6 months in stainless steel vats and Arinto 6 months in French oak barrels before blending the two batches and bottling.
Tasting Notes
Pale citrusy yellow. Expressive aroma, with floral and stone fruit notes, almost tropical, from the Fernão Pires grape variety. This variety also gives it weight and volume in the mouth. Or
Arinto balances acidity and citrus flavors with the structure of the wooden ageing.
Endnotes
Region: Lisbon
Country: Portugal
Appellation: Lisbon Regional Wine
Producer: Quinta de Sant’Ana
Oenology: António Moita Maçanita
Viticulture: James Frost / Amândio Cruz
Grape Varieties: 85% Fernão Pires, 15% Arinto
Weather: Influence of the Atlantic, morning fogs, warm afternoons
Soil: Clay – Limestone
Total Acidity: 5.6 g/l
ph: 3.32
Gastronomy: Pale citrus yellow. Expressive aroma, with floral and stone fruit notes, almost tropical, from the Fernão Pires grape variety. This variety also gives it weight and volume in the mouth. Arinto balances acidity and citrus flavors with the structure of the wooden ageing.
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