Product details
Luís Sottomayor and his winemaking team in the Douro found inspiration in a series of plots between 450m and 650m above sea level, planted with the grape varieties that are the protagonists of this new wine and which had enormous potential for tanning. This is a skin maceration process that is common in red wines and consists of contact with the skins and seeds. When used with whites, it produces fuller-bodied, extracted and full-bodied wines. Each barrel was used to vinify a grape variety from its respective origin - Viosinho from Quinta do Cavernelho, Baixo-Corgo, Arinto from Quinta do Sairrão, Cima-Corgo, and Alvarinho from Quinta do Castanheiro, Douro Superior. The vintages that make up the blend are from 2017, 2018 and 2019 and were aged for between 9 and 33 months in used French oak barrels (500 litres).
Grape Varieties:
Alvarinho,Arinto,Viosinho
Tasting Notes:
Bright colour with golden tones. Intense and complex aroma, with notes of dried fruit, such as hazelnut with skin, slight spices, pepper, slight shrubby notes, heather and boxwood, ripe white fruit, stony, and with well-integrated wood. On the palate it has good volume, vibrant acidity, white fruits, dried fruits, slight pepper, with a finish of great personality and longevity.
Store and Serve Advices:
Serve between 10° and 12°C.
Food Pairing:
Oven dishes, pasta and intense foods, especially fish. Also goes well with soft, intense cheeses.
Allergens:
Contains sulphites.
Disclaimer:
The photo shown is a copy of one of the bottles we have available for delivery. Keep in mind that the older the wine, the more likely the bottle will have some external dirt or slightly damaged labels. This does not mean, however, that the wine is not in a condition to be consumed.
The wines from our rarity zone are stored and air-conditioned in the most correct way so that the wine ages correctly in the bottle, but over time, the wine evolves and changes its characteristics.
We recommend that you carefully remove the cork and let the wine air for some time in order to release its natural aromas. Avoid decanting as it can be a very aggressive operation for old wines.
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