Domínio do Açor Branco 2021
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A historic farmhouse with spectacular heritage of old vines was acquired by a group of friends in 2021. Domínio do Açor is inserted in a fascinating atmosphere next to the medieval village of Oliveira do Conde. “Domínio” in allusion to the philosophy of making great Dão terroir wines with “domaine” grapes. And “do Açor” evoking geography, facing the Serra do Açor. With the consultancy of the terroir master Pedro Parra and the oenology of the talented Luís Lopes, with passage through Comtes Lafon in Burgundy and Quinta da Pellada in Dão, the style is one of elegance, freshness and granitic minerality.
Azor Branco Domain 2021:
VARIETY COMPOSITION: Encruzado da vine Romana (2.9ha, plants 20 years old), Encruzado da vine Nascente (1ha, plants 33 years old), Cerceal-Branco and Malvasia-Fina (7.3ha, 33-year-old plants).
SOIL CHARACTERISTICS: Granitic. Very well composed between soil and stone, more precisely between the lime or “silt” typical of granitic soils, with alterite or rocks degraded by chemical and physical processes of weathering, in addition to quartz and the granite parent rock. A level 5 alterite predominates throughout the vineyards in the Domain of Açor.
ENOLOGY: Total destemming with crushing the grapes in a pneumatic press, cold maceration and cold decantation for 24 hours, followed by fermentation with indigenous yeasts in barrels for part of the Encruzado (20% ) and stainless steel (80%), at a temperature of approximately 16oC. Internship on fine lees for 11 months. Complete malolactic. Low addition of sulphites before bottling (64mg/l of total sulfur dioxide). Natural decantation and light filtration.
AGEING: 11 months in barrels for 20% of the final blend (01 new 500L barrel and 01 used 225L barrel from 2014, French oak).
STORE ESTIMATE: 10 years.
ORGANOLEPTIC CHARACTERISTICS: Intense lemon in color. Complex on the nose, with orchard fruits, citrus fruits, tonic herbs, toasted dried fruits and a very classy touch of wood. Tense and sapid in the mouth, with beautiful structure, freshness and minerality. Persistent and complex finish.
ENOGASTRONOMIC GUIDELINES: Grilled turbot, octopus rice, oven-baked rabbit, crab shell, shrimp bobó, buttered Serra da Estrela cheese.
SERVICE TEMPERATURE: 10-12°C