Alvarelhão is another grape varietal from Northern Portugal with a great potential to produce elegant wines. It was sourced from a small producer in Cabeceiras de Basto, situated in the Vinho Verde sub-region of Basto. After destemming, the grapes were transferred to a stainless steel “Lagar” to macerate for five days and start fermenting without temperature control. It was then pressed and transferred to 1000-liter talhas (amphoras) to finish the alcoholic fermentation and undergo the malolactic fermentation. After ten weeks, the wine was decanted into a stainless-steel tank and bottled in February.
Region Vinho Verde, Portugal Vineyards 2ha GrapeVarieties Alvarelhão Vine Age 22years Soil Granitic Altitude 350m Farming Practices Organic with biodynamic practices
Yeast Wild yeast Maceration Two days skin contact then pressed Fermentation Talha (amphora) for 10 weeks Malolactic Yes Aging Stainless steel for 3 months Residual Sugar 0.6g/l Finishing Ground chestnut flower was added (500g per 1000l) immediately when grapes were destemmed and put to macerate. Unfiltered and with a small dose of S02 (25mg/l) added when botteling
