Tasting Note: The appearance is bright lemon and the nose displays excellent intensity, with fresh citrus and tropical fruit aromas, delicate orange blossom notes and a marked minerality.
On the palate, its elegant beginning leads to a wine with great volume and texture. The palate offers lemony and mineral notes surrounded by a vibrant acidity. The finish is fresh, balanced and lingering.
Food Matching: Try with roast venison, or with a hard goats cheese. Excellent with roast chicken or fish pie
Vineyard: This wine takes its name from the location of the vineyard from which the grapes come: Douro Superior (Upper Douro). The grapes used to make this wine come from our property Quinta da Cabreira where we have 114 hectares of recently planted vines. Vinha ao alto (rows of vines planted up and down the slope) and patamares (terraces with one and two rows of vines), with schist and granite soils. Aspect is east/north and the vines are 18 years old.
Vinification: The grapes, coming from the Douro Superior sub-region, were taken to the winery in plastic boxes and rigorously inspected on arrival. The grapes
were then destemmed and pressed. The must was transferred to stainless steel tanks where it remained for 48 hours at 8ºC for decanting. The
alcoholic fermentation began in stainless steel tanks and the wine was then transferred to French oak barrels where fermentation continued for
45 days at 14ºC. 6 months in French oak barrels. Barrels are stored in a rack system with “rollers”, which enables barrels to be rotated to stir the fine lees without the introduction of oxygen. New barrels: 50%; Used barrels: 50%
French oak barrels: 85% - French oak barrels with acacia heads: 15%